Grilled Corn, Shrimp & Chorizo Salad

Grilled Corn, Shrimp & Chorizo Salad is a vibrant and flavorful dish that brings together the smoky sweetness of grilled corn, succulent shrimp, and savory chorizo. The salad is tossed in a delicious garlic-paprika vinaigrette that adds depth and complexity to the flavors. The charred and blistered corn kernels provide a delightful crunch, while the tender shrimp and sliced chorizo add a satisfying meaty element. The salad is finished with juicy cherry tomatoes and a sprinkle of scallions for freshness. Served warm or at room temperature, this salad is perfect for summer gatherings or as a light and satisfying main course. Enjoy it spooned over slices of grilled garlic bread for an extra burst of flavor.

SERVES: 8

INGREDIENTS:

FOR THE VINAIGRETTE 

• 2/3 cup extra-virgin olive oil; more for drizzling
• 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about 2 Tbs.
• Kosher salt
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/3 cup sherry vinegar
• Freshly ground black pepper

FOR THE SALAD

• 8 large ears fresh corn, husked
• Extra-virgin olive oil
• Kosher salt
• 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
• 24 easy-peel shrimp in the shell (16 to 20 per lb.)
• 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
• 1 pint cherry or grape tomatoes, cut in half
• Freshly ground black pepper
• 1 grilled garlic Bread

GRILLED GARLIC BREAD 

• 8 3/4- to 1-inch-thick slices crusty, artisan-style bread, like ciabatta
• 1/4 cup extra-virgin olive oil for brushing
• 1 to 2 large cloves garlic, peeled and halved
• Sea salt or kosher salt

INSTRUCTIONS:

TO MAKE THE VINAIGRETTE 

1. Combine the olive oil and grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 minutes. Add a pinch of salt and stir to dissolve. Remove from heat and let the oil cool for about 3 minutes.
2. Add the paprika to the oil and let it infuse for about 12 minutes. Strain the oil through a fine-mesh sieve and discard the garlic. If making in advance, refrigerate for up to 2 days.
3. In a small bowl, combine the vinegar, a pinch of salt, and a couple of grinds of black pepper. Slowly drizzle in the garlic-paprika oil, whisking constantly until well incorporated. Taste and adjust the seasonings if necessary.

TO MAKE THE SALAD 

1. Preheat a medium-high charcoal or gas grill. Brush the corn with olive oil and season with salt. Grill, covered, turning occasionally, until all sides are charred and blistered, about 6 to 10 minutes. Remove from the grill, cut the kernels off the cobs, and place them in a large bowl.
2. Add half of the vinaigrette to the warm corn kernels and toss to coat. Stir in the sliced scallions and set aside.
3. Reduce the grill temperature to medium. Grill the shrimp and sausage, turning once halfway through cooking. The shrimp should be pink, curled, and cooked through in about 4 to 6 minutes, while the sausages should be plump and well browned in about 5 to 8 minutes. Transfer the shrimp and sausages to separate platters and cover with foil to keep warm.
4. Peel the warm shrimp and gently fold them into the salad. Slice the sausages into 1/3-inch-thick half-moon-shaped pieces and mix them into the salad. Add the tomatoes and mix gently.
5. Taste the salad and season with pepper and additional salt if necessary. Serve the salad warm or at room temperature, spooned over slices of grilled garlic bread.

TO MAKE GRILLED GARLIC BREAD 

1. Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread with the oil and grill, covered, turning once, until golden and marked on both sides, 1 to 3 minutes per side.
2. Off the heat but while the bread is still hot, lightly rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with salt and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 700 CALORIES | 21G PROTEIN | 57G CARB | 45G TOTAL FAT | 9G SAT FAT |
  29G MONO FAT | 5G POLY FAT | 60MG CHOL | 1,010MG SODIUM | 6G FIBER

NOTE:

• This one-dish meal marries the best flavors from summer shore dinners—seafood and corn—with the smokiness of Spanish paprika and chorizo.