Tonight for dinner, I wanted to make something really light and fast since it was so hot out and we were busy rushing home from a fun day at our friends pool. Shrimp is perfect on a day like today because it’s so full of flavor and it cooks really quickly. It’s also the only seafood my 2-year-old eats.
And if you pair shrimp with seasonal vegetables, like corn, you’ll be able to taste how sweet they both are. Throw in some other fresh vegetables and herbs and plate it over greens and you have the perfect summer dinner.
Grilled Shrimp with Corn Salsa
- 1 pound large shrimp, defrosted and cleaned
- 1/2 cup extra-virgin olive oil, divided
- Juice of one lime
- 1/4 cup fresh cilantro chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 red bell pepper, seeded and left whole
- 5 ears of corn, husked (or 2 cups frozen kernels)
- 1 zucchini, sliced
- 1 small red onion, sliced
- 1/4 cup tomatoes
- 1 teaspoon salt
- Freshly ground pepper
- In a large bowl, combine shrimp, 1/4 cup olive oil, lime juice, cilantro, parsley and basil. Mix until shrimp is evenly coated. Set aside for at least 20 minutes.
- Meanwhile, preheat grill to 350 degrees. Roast the pepper over a hot fire, turning, until charred all over, about 20 minutes. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the pepper and dice it.
- At the same temperature, grill corn* turning frequently until charred in spots but still slightly crisp, about 5-7 minutes. Then, grill zucchini and onion for 3-4 minutes and remove from heat. Let corn, zucchini and onion cool slightly.
- While vegetable are cooling, cook shrimp until pink, about 2 minutes per side. Remove from heat and set aside.
- Working in a large bowl, cut the kernels from the corn on the cobs. Dice zucchini and onion. Add corn kernels to diced pepper, zucchini, red onion and tomatoes. Stir in remaining 1/4 cup of olive oil. Season with salt and pepper and toss again, then serve topped with shrimp. Enjoy!