I’m sure most everyone felt the rush of summer fly by. How we’ve made it to September already, I have no idea. Lately I’ve been trying to use the most and best of the end of summer ingredients with every recipe and meal. For some the feeling of excitement for sweaters, pumpkins and apple cider is here. But as I’m starting to feel the cooler temps approaching I keep thinking how I can to squeeze in every sundress, alfresco meal, tomato, pepper and ear of corn.
Insert this salad here. The shrimp gets flavored with smoked paprika and grilled to give it some nice char and another layer of flavor. The salad has a base of crunchy grilled romaine and is loaded with grilled summer veggies bringing out their sweetness with lots of smoky char and crunch.
It’s all topped with cherry tomatoes, creamy avocado, crumbly cotjia cheese and summery herbs. It’s finished off with a slightly spicy, zesty and smokey vinaigrette.
If you haven’t tried grilled romaine before, it might sound a little goofy to grill lettuce. But grilling romaine gives a little something extra to a salad, and I highly recommend it. Crisp charred edges with a tender yet crunchy center.
If you prefer, it’s always an option to leave the romaine ungrilled and maybe chopped if you’re looking for a more traditional lettuce salad.
If you pack this for lunch, I recommend chopping the grilled romaine lettuce and packing it in your to-go container with the grilled veggies, tomatoes, cotija and herbs. To prevent to avocado from browning, pack a halved avocado separately to cube at your desk. Wrap it with saran making sure there is a tight seal against the flesh of the avocado. To prevent the salad from getting soggy, pack the vinaigrette in a separate small sealable container. I like to use 4 oz. ball jars. I find they work perfectly for dressings or other condiments. Pack the shrimp in a separate container to warm up before topping your salad, or pack it in the salad container along with the rest of the ingredients to eat chilled. Either are great options!
No grill? No worries! All of these elements can be made on the stove in cast iron pan. Saute chopped onions and poblanos until slightly tender. To cook the corn, add the ears to the pan turning occasionally until evenly cooked with a little char. Cook the romaine cut side down until lightly charred. Saute the shrimp until opaque. And voila! Tasty salad sans grill!
So if you’re not ready for the excitement of winter squash and cinnamon apple doughnuts, get out your grill and enjoy the last of summer’s bounty with this recipe!
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Grilled Romaine, Corn & Shrimp Southwest Salad
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: About 4 Servings 1x
- Category: Salad
- Method: Grill
Description
This salad is full of bright, colorful summer ingredients. Grilled shrimp layered on top of charred corn, poblanos and red onions over a bed of grilled romaine and finished with sweet cherry tomatoes, creamy avocado and crumbly cotija. This grilled salad is sure to be a summer staple!
Ingredients
Vinaigrette Ingredients:
1/4 c. canola oil
1 Tbsp. white wine vinegar
1 lime, juiced
1 tsp. honey
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. ancho chile powder
1/8 tsp. chipotle powder
Grilled Shrimp and Veggie Ingredients:
2 ears corn, shucked
2 poblano peppers
1 red onion cut into 1/2 inch slices
2 small heads romaine lettuce, halved
1 lb. shrimp, peeled and deveined
1 Tbsp. canola oil
1/2 tsp. smoked paprika
1/4 tsp. salt
Remaining Salad Ingredients:
4 oz. cotija, crumbled
1 c. cherry tomatoes, halved
1 avocado, cubed
1/4 c. cilantro chopped
1/4 c. basil chopped
Instructions
To make the vinaigrette, place the ingredients in sealed jar or small bowl and shake or whisk vigorously until combined. Set aside until ready to use.
Heat outdoor grill or indoor grill pan over medium-high heat. Brush corn, poblano peppers and red onion with canola oil. Grill until all veggies are lightly charred on all sides, turning the corn and poblano peppers occasionally and flipping the onions once. The cooking time will vary with each with each vegetable. The onions will take about 2 to 3 minutes per side. The corn and poblanos will take around 10 minutes. Remove from the grill as the vegetables are done and place on cutting board until cool enough to handle. Cut kernels from corn cob into a medium bowl. Remove the stem and seeds from the poblanos and roughly chop the peppers and onions. Add to the bowl with the corn and toss. Set aside.
Lightly brush the cut sides of the romaine hearts with canola oil. Place cut side down on the grill or grill pan. Grill until charred, about one minute. Remove from the grill and set aside.
Place shrimp, canola oil, smoked paprika and salt in a small bowl and toss to coat. Grill the shrimp 2-3 minutes per side or until opaque. Remove from the grill.
To assemble the salads, place one romaine half on each of four plates. Spoon the grilled corn, poblanos and red onion evenly over the romaine. Divide the shrimp, cotija, cherry tomatoes, avocado, cilantro and basil between each plate and serve with vinaigrette.
Keywords: grill, shrimp, poblano, peppers, red onions, corn, tomatoes, cotija, avocado, basil, cilantro, romaine, summer, salad
Love this! Especially the cast iron tip!
★★★★★