Arugula Salad with Shrimp, Corn, Cherry Tomatoes & Red Chile

Arugula Salad with Shrimp, Corn, Cherry Tomatoes & Red Chile
Photo by Scott Phillips

Ingredients

  • 1 small clove garlic, pounded to a paste with a pinch of salt
  • 1 medium fresh red chile (such as Fresno), seeded and finely diced
  • 2 cups fresh corn kernels (about 3 ears corn)
  • 2 Tbs. red-wine vinegar
  • 2 tsp. chopped fresh marjoram or oregano
  • ½ lb. arugula (about 8 lightly packed cups), washed and spun dry
  • ¾ lb. cherry tomatoes, cut in half (2 heaping cups)
  • + 4 more ingredients
    • ½ cup plus 2 Tbs. extra-virgin olive oil
    • ¾ lb. large shrimp (about 12), peeled, deveined, and halved lengthwise
    • 1 large shallot, halved and thinly sliced lengthwise
    • Kosher salt

Put the vinegar and garlic in a small bowl. Put the shallot in another small bowl and fill with ice water. Let sit for 10 minutes. Meanwhile, bring a small pot of water to a boil over high heat. Add the corn kernels and cook for about 30 seconds. Drain and set aside. Heat 2 Tbs. of the oil in a...

View full recipe at Fine Cooking

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