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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- In a separate bowl, combine the minced garlic, lemon juice, remaining olive oil, chopped cilantro, salt, and pepper. Whisk to combine.
- 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.
- 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.
- Add the roasted tomatoes and cooked shrimp to the bowl with corn. Pour the remaining dressing over the salad and gently toss to combine.
- Serve the salad immediately, garnished with additional cilantro if desired.
