8/15/2024

Marisa’s Grilled Shrimp & Charred Lettuce

Paired with a charred green goddess dressing!

Ingredients

  • 6 medium scallions, roots trimmed
  • 1 bunch fresh flat-leaf parsley, stems tied
  • 1 cup packed fresh basil leaves
  • 1 cup mayonnaise
  • 1/3 cup fresh lemon juice
  • 1/2 oz. drained canned anchovy fillets (about 5)
  • 1 garlic clove, finely grated
  • 2 3/4 tsps. kosher salt, divided
  • 1 1/4 tsp. black pepper, divided
  • 2 medium ears fresh corn, husks removed
  • 5 tbsps. olive oil, divided
  • 1 lb. peeled and deveined tail-on raw large shrimp
  • 1 medium romaine lettuce heart, halved lengthwise
  • 1/2 cup smoked almonds, chopped
  • 1 avocado, sliced

Directions

  1. Preheat your grill to very high (about 550°F). Place scallions and parsley on oiled grates and grill, uncovered while turning often, until just wilted and lightly charred. Take off the grill. Remove and discard parsley stems. Place the scallions, parsley leaves, basil, mayonnaise, lemon juice, anchovies, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a food processor and process until smooth. Refrigerate until chilled, about 30 minutes.
  2. Meanwhile, brush corn evenly with 1 tbsp. oil and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Toss together shrimp, 2 tbsps. oil, the remaining 1 tsp. salt, and remaining 1/2 tsp. pepper in a large bowl. Place the corn and shrimp on oiled grates and grill, uncovered while turning occasionally, until the corn is lightly charred and the shrimp is just cooked through, 2 to 3 minutes for shrimp and 6 to 8 minutes for corn. Remove from grill and set aside to cool slightly for about 5 minutes. Cut corn kernels off cobs and discard the cobs, then the corn kernels and shrimp aside.
  3. Brush the cut sides of the lettuces with the remaining 2 tbsps. oil. Place the lettuces, cut sides down, on oiled grates to grill uncovered until grill marks appear but the lettuce is still mostly crisp and not yet wilted, about 2 to 3 minutes. Remove from grill and set aside to cool slightly before chopping into 1 1/2-inch pieces.
  4. Place the corn kernels, shrimp, lettuce, almonds, and 1 cup dressing in a large bowl and toss until evenly coated. Add avocado, seasoned with salt and pepper to taste, and gently toss to combine. Serve with the remaining dressing.