Roasted Tomato, Grilled Corn, and Shrimp Salad

This Roasted Tomato, Grilled Corn, and Shrimp Salad is a perfect blend of flavors and textures. The tomatoes are roasted to bring out their natural sweetness, while the grilled corn adds a smoky flavor. The succulent shrimp adds a touch of luxury to this light and refreshing salad. It's an easy summer dish that is sure to impress your guests.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 ears of corn, husked
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast in the oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.
3. While the tomatoes are roasting, heat a grill pan or outdoor grill over medium-high heat. Brush the corn with 1 tablespoon of olive oil and season with salt and pepper. Grill the corn for 8-10 minutes, turning occasionally, until it is charred and tender. Remove from heat and let cool.
4. Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Place the kernels in a large bowl.
5. In a separate bowl, combine the minced garlic, lemon juice, remaining olive oil, chopped cilantro, salt, and pepper. Whisk to combine.
6. Add the shrimp to the large bowl with the corn. Pour half of the dressing over the shrimp and corn and toss to coat. Let it marinate for 5 minutes.
7. Heat a grill pan or skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until they are pink and cooked through. Remove from heat.
8. Add the roasted tomatoes and cooked shrimp to the bowl with corn. Pour the remaining dressing over the salad and gently toss to combine.
9. Serve the salad immediately, garnished with additional cilantro if desired.

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