It’s summertime and that means grilling season

It also means fresh, sweet corn is on deep discount. So I decided to mix grilled vegetables and shrimp in with a salad. It was delicious. I love when vegetables and meat get charred on the grill – it has so much flavor. Especially if you’re using charcoal. I used a gas grill, so I didn’t get that smokey charcoal flavor, but gas does alright.

I grilled corn and bell peppers for my salad, but you could grill any vegetable you’d like to put in here. Experiment as you wish!

Lastly, I want to give a corn tip for cutting the kernels off the cob. Hold the corn at about a 30 degree angle to the cutting board instead of a 90 degree angle. That way when you cut the kernels off, they have a shorter distance to fall and are less likely to go everywhere. It’s been working pretty well for me.




Grilled shrimp and veggie salad with cilantro lime dressing
Preptime: 30 minutes
Cooktime: 15 minutes
Serves: 4

For the salad:

2 lb. bag frozen shrimp, thawed and peeled
Olive oil
Salt and pepper
1/2 tsp cumin
1/2 tsp chili powder
3 ears corn
2 yellow bell peppers, bottom and top sliced off and then sliced in half
2 cucumbers, peeled and diced
4 Roma tomatoes, diced
Handful pumpkin seeds
1 large head romaine lettuce, sliced into strips

For the dressing:

~ 1/3 cup olive oil
1 large bunch cilantro, roughly chopped
2 cloves garlic
~1 tbsp honey
Salt and pepper
2 tsp cumin
Juice of 3 limes
Splash apple cider vinegar

Pre-heat a gas grill to high heat. Toss the peeled shrimp with some olive oil, salt and pepper, and the cumin and chili powder. Slide the shrimp onto skewers (if using wooden skewers, soak them in water for a few minutes first to prevent burning while grilling). Microwave the corn on high for 3 minutes, turn and again for another 3 minutes. Drizzle the corn and bell pepper with olive oil, salt and pepper. Cook the shrimp on the grill until pink and it has grill marks, about 2-3 minutes per side. Cook the bell pepper and shrimp on the grill until a char develops. Remove from the grill and let it cool while you make the rest of the salad.

Place the lettuce in a large salad bowl. Top with the tomatoes, cucumber and pumpkin seeds. To make the dressing, place everything in a blender and blend until smooth. Taste and adjust seasonings as necessary. Remove the shrimp from the skewers. Cut the corn kernels from the cob and add to the salad. Dice the bell pepper and add to the salad. Toss everything together and serve with shrimp on top.