This is one of my favorite summer dishes. The shrimp alone is great (I always grill more than I need to, and steal the extras, and this recipe reflects it!), and the salad contains all of my favorite things. The shrimp marinade is a riff on a Craig Claiborne recipe by way of the Barefoot Contessa- and it's the first marinade that convinced me that marinating makes a real difference to the flavor of something. I've varied it a touch to mimic the herbs I use in the salad, and to add a bit of heat- making the marinade more aggressive overall. The ingredients of the salad are all variable- throw in delicious things you have, and in all likelihood, it'll taste great. —Helen
1 large salad
pieces of garlic, minced or put through a garlic press
yellow onion, minced
parsley, roughly chopped
chives, roughly chopped
freshly ground black pepper
raw shrimp (sized 12-16 or 16-20), peeled, de-tailed, and de-veined
Mix together garlic, onion, mustards, the juice of both lemons, all the herbs, and a few shakes of cayenne pepper. Add salt and pepper (enough so that you can see the pepper after you've mixed everything together). Add the shrimp, and olive oil enough to coat it all, and combine well. Cover and refrigerate forever. Ok a few hours will be just fine.
Skewer the shrimp onto bamboo sticks (most grocery stores have 'em, and I like doing 4-6 shrimp/skewer), allowing whatever marinade sticks to stay on. Grill over a medium high heat for 2-4 minutes per side, or until they're pink and done and delicious, but not overcooked.
In a large salad bowl, toss together corn, tomatoes, onion, avocados, and torn lettuce.
Mix the herbs in a small bowl, season aggressively with salt and pepper, and add the shallot and a few tablespoons champagne vinegar. Let this sit for a moment, and then drizzle in olive oil until you have a delicious vinaigrette.
Toss the vinaigrette with the salad, and add the grilled shrimp. Enjoy!