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.
