Grilled Corn Salad with Marinated Shrimp

Total Time:
1 hr 40 min
55 min
20 min
25 min

4 servings

  • Shrimp:
  • 2 cloves garlic, smashed
  • 3 chipotle peppers in adobo
  • 1 lime, juiced
  • 1 cup olive oil
  • Cilantro leaves
  • 1 pound shrimp, peeled and deveined
  • Skewers, if wooden, soak in water for about 20 minutes
  • Corn Salad, recipe follows
  • Corn Salad:
  • 6 ears fresh corn, husked with silks removed
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper
  • 2 cups halved cherry tomatoes
  • 1 small red bell pepper, finely chopped
  • 4 scallions, finely chopped
  • 2 cups packed arugula leaves
  • 1 lemon, juiced
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Neelys BBQ Dry Rub, recipe follows
  • Neelys BBQ Dry Rub:
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
Watch how to make this recipe. Shrimp:
  • Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.

  • Preheat grill to medium-high.

  • Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.

Corn Salad:
  • Preheat grill or broiler to medium heat.

  • Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.

  • In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.

  • Toss the salad with the dressing and serve at room temperature.

Neelys BBQ Dry Rub:
  • Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months

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