Grilled Corn, Shrimp & Chorizo Salad
DeAnna Eklund
This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.
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
- For the Grilled Garlic Bread:
- Eight 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
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