Seared shrimp with a quick spice rub pairs with pan-charred summer vegetables in this simple dish that pops with fresh flavor. A little vinegar balances the sweetness of the caramelized veggies and also complements the shrimp. Fresh basil, parsley, and thyme would also work in this dish if you have them on hand.
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.