Grilled Corn, Shrimp & Chorizo Salad

By [e-mail]

Ingredients

• 2/3 C olive oil
• 5 cloves minced garlic
• Kosher salt
• 1 t paprika
• 1/2 C sherry vinegar
• Freshly ground pepper
• 8 ears of corn
• olive oil
• Kosher salt
• 24 shrimp
• 4 chorizo, split lengthwise
• 1 pt. cherry tomatoes, cut in half
• Freshly ground pepper
• 1 C scallions, thinly sliced

Preparation

Step 1

Make vinaigrette: Combine olive & garlic in small saucepan. cook over lo heat til garlic begins to brown slightly, @ 10 min. Add pinch of salt & stir to dissolve. remove from heat & let sit til oil cools, @ 3 min. add smoked paprika & let it infuse oil, @ 12 min. Straain oil ghru fine sieve & discard garlic. Put vinegar in small bowl. add pinch of salt & a couple grinds of black pepper. Slowly drizzle in the garlic-paprika infused oil, whisking constantly, til incorporated. Adjust seasonings as needed
Make Salad: Heat grill to med hi. Brush corn all over with olive oil & season with salt. Grill, covered, turning occasionally, til all sides are charred & deeply blistered, 6-10 min. Remove from grill, cut kernels off cobs while still warm & put in large bowl. Add 1/2 vinaigrette & toss to coat kernels. Stir in scallions & set aside.
Reduce grill temp to med. Grill shrimp & sausages; shrimp til heated thru & sausage 5-8 min. slice sausages in 1/3" slices & mix shrimp & sausages into salad. Add tomatoes & mix tently. Season with salt & pepper.