One bowl dinners – especially one bowl dinners that can be grilled – are about the easiest summer meal there is. I especially love this one because the corn salad can be made ahead, and then it takes less than five minutes to grill the shrimp and the garlic bread. It’s the perfect meal when you want something simple but delicious, and you don’t want to pay too much attention to the cooking – maybe you’re having friends over and you want to catch up and concentrate on them instead of the cooking.
If you pair this with a nice, light pinot grigio and a pre-dinner cheese plate, there’s nothing left to do except pull some good ice cream out of the freezer – and there’s dinner!
Grilled Shrimp Corn Salad with Garlic Bread
Serves: 4
Prep time: 30 minutes for the corn salad, allowing 20 minutes for grilling the corn; 10 minutes for the shrimp and garlic bread
For the corn salad:
Ingredients
- 6 ears of fresh corn
- 1 medium red onion, chopped into small pieces
- 1 red bell pepper, chopped into small pieces
- 1 jalapeno pepper, seeded and chopped finely
- ½ cup cilantro leaves, chopped
- juice of 2 limes
- 2 tablespoons olive oil plus 2 tablespoons for brushing on the corn before grilling
- salt and pepper to taste
For the grilled shrimp:
Ingredients
- 1 ½ pounds large shrimp, or five per serving
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- zest of one lemon
- salt and pepper to taste
- For the grilled garlic bread:
- 1 8-inch baguette, cut in 1/3-inch slices
- 1-2 teaspoons of olive oil
- 1 garlic clove, crushed
- salt to taste
Directions
- Preheat grill to high heat. Peel and devein shrimp, and wash and drain well.
- Mix with olive oil, garlic, lemon zest, salt and pepper and set aside.
- Shuck the corn and brush with olive oil, salt and pepper.
- Grill for 8-10 minutes until slightly charred.
- Allow corn to cool.
- While corn is cooling, slice baguette into thin slices and brush lightly with olive oil.
- Grill bread on both sides until grill marks begin to appear.
- Remove from grill and spread crushed garlic across tops of bread slices and sprinkle with salt.
- Cut the kernels of corn off the cob and put in a mixing bowl.
- Add red onions, peppers, cilantro, olive oil, and lime. Season with salt and pepper.
- Grill shrimp for no more than two minutes on each side, depending upon their size, and remove from heat.
- Serve shrimp on a bed of corn salad, with grilled garlic bread on the side.
