Shrimp with Charred Corn Salad

I made it my mission to eat LOTS of really great seafood while we were in Gulf Shores, Alabama last week mostly because it's such a struggle to get fresh seafood in my landlocked little town.  Seriously though - I ordered the catch of the day at LuLus, Bahama Bobs AND Bills by the Beach.  I'm pretty sure I gained at least 5 pounds last week - totally worth it though.  

In the world of me, great summer meals are made of really yummy seafood and delicious grilled vegetables.  This Shrimp Salad with Charred Corn is PEFECT summertime meal.  Well, let me clarify.  Even though I would consider this a complete meal - there are other members of my family that consider this a side dish.  Either way - this shrimp salad is delicious.  

Shrimp with Charred Corn Salad
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
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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. 

Add shrimp to grill or skillet and cook 1 minute on each side. 

Serve shrimp with salad.

I ate this salad when it was hot off the grill for dinner and it was amazing.  I ate it again the following day - cold out of the frig and to my delight, it was equally amazing.  

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.  

​Ciao!

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