Grilled Corn Salad with Marinated Shrimp

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.

Step 2

Preheat grill to medium-high.

Step 3

Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.

Step 4

Preheat grill or broiler to medium heat.

Step 5

Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.

Step 6

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.

Step 7

Toss the salad with the dressing and serve at room temperature.

Step 8

Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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