Grilled Corn, Shrimp & Chorizo Salad

Grilled Corn, Shrimp & Chorizo Salad
Photo by Scott Phillips


  • 2/3 cup extra-virgin olive oil; more for drizzling
  • 1 recipe Grilled Garlic Bread
  • 1/3 cup sherry vinegar
  • 8 large ears fresh corn, husked
  • Freshly ground black pepper
  • 1 tsp. sweet smoked paprika (Spanish pimentón)
  • 24 easy-peel shrimp in the shell (16 to 20 per lb.)
  • + 8 more ingredients
    • Kosher salt
    • Extra-virgin olive oil
    • 1 pint cherry or grape tomatoes, cut in half
    • 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
    • Kosher salt
    • 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about 2 Tbs.
    • 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
    • Freshly ground black pepper

Combine the olive oil and the grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 min. Add a pinch of salt and stir to dissolve. Remove from the heat and let sit until the oil cools a bit, about 3 min. Add the paprika and let it infuse the oil...

View full recipe at Fine Cooking


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