1 Tablespoon salt
1 pound shrimp, peeled and deveined
2 ears of corn
1 red bell pepper
1 cup red onion, sliced thick
2 Tablespoons fresh chives, chopped
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
1/2 teaspoon chili powder
Add salt to 1 quart water. Stir until dissolved. Add shrimp and cover. Place in refrigerator for 30 minutes.
Grill corn, bell pepper and onion on hot grill or cook 5 minutes in a cast iron skillet until vegetables are tender and slightly charred.
Cut corn from cobs and chop vegetables. Transfer corn mixture to a bowl. Stir in chives, vinegar and oil.
Season shrimp with chili powder.
You could easily switch up the veggies and customize this salad. I'm thinking that it would be incredible with grilled eggplant, zucchini or even roasted tomatoes.