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.
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