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Grilled Corn, Shrimp & Chorizo Salad

DeAnnaDeAnna Eklund

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

servings:Makes 8 servings

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
Grilled Corn, Shrimp & Chorizo Salad photo
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