Life's a Beach
Summer Grilled Shrimp & Corn Salad
ZD Wines Chardonnay, California
Chef Extraordinaires Jill deLeuze, Ryan Zukow, Santos Baeza, Turquesa Aros, Scott Billeci
1 lb. Raw, Deveined Shrimp
1/2 cup Grape Tomatoes, quartered
6 Ears of Corn
1 Red Bell Pepper, chopped
1/2 cup Arugula, chopped
4 T. Honey Dijon Mustard
1 T. Lemon Juice
1 Pinch Chili Powder
1/3 cup Olive Oil
4 Basil Leaves
1 Pinch Paprika
Salt & Pepper
Combine all of the dressing ingredients (minus the olive oil) in a blender. Slowly add the olive oil until the dressing is smooth and emulsified. Divide the dressing into two bowls.
Marinate shrimp in one half of the reserve dressing and refrigerate for 1-2 hours.
Clean corn and rub lightly with olive oil, salt and pepper and grill, turning constantly until a nice char forms. Allow to cool slightly and remove corn from the cob. Combine with remaining salad ingredients in a large bowl. Add just enough of the remaining dressing to coat.
Grill shrimp for 2 minutes per side. Serve with the corn salad and enjoy!