Serves 4 (serving size: about 5 shrimp and 1 cup salad)
Photo: Caitlin Bensel
1 tablespoon kosher salt
1 qt. water
1 pound large raw shrimp, peeled and deveined
3 cups fresh yellow corn kernels (from about 4 ears)
1 cup thinly sliced baby red bell pepper rings
1 cup vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder
Est. added sugars g
How to Make It
Combine salt and 1 quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover bowl with plastic wrap. Place in refrigerator for 30 minutes.
Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.
Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done. Serve shrimp with salad.