Chorizo, Shrimp & Corn Salad

Ingredients

  • 3 ears corn
  • 3 links raw Chorizo sausage, cut into 1/2" thick slices
  • 12 small red skinned potatoes, halved or quartered
  • 1 lb large shrimp (20-25 shrimp)
  • 1 pint cherry heirloom tomatoes, halved
  • 1/2 cup parsley leaves, roughly chopped
  • 1/2 cup fresh basil leaves, torn
  • Salt & freshly ground black pepper
  • Juice of 1 lemon
  • Extra virgin olive oil, to taste
  • 4 oz arugula (6 cups, roughly)

Preparation

Preheat your outdoor grill until hot. Remove a few of the husks from the ears of corn, leaving at least 2-3 layers on. Place the ears of corn on the grill. Grill the corn for 10 minutes or so, turning every 3 minutes, making sure the husks brown but do not catch on fire.

Remove from the grill, and when cool enough to touch, remove the remaining husks and slice the kernels off the ears into a bowl.

Using either skewers or a grill basket, grill the potato chunks and chorizo sausage slices until cooked through, tossing to coat the potatoes with the fat from the chorizo. Add the shrimp for the last 2-3 minutes of cooking and then transfer everything to the bowl with the corn kernels.

Add the tomatoes, parsley, and basil leaves to the bowl as well. Season with salt and pepper and squeeze the lemon juice over everything, followed by the olive oil.

Toss together and then gently introduce the arugula. Toss again gently and serve. Serves 4-6.

Recipe provided by Meredith Laurence.

Print Recipe