I’m posting a second recipe in a row involving fresh corn, which means you can probably tell that it’s my new food obsession. I think that it’s absolutely delicious, sweet, and is so very Summery! Cut it off the cob and toss it on anything!
I couldn’t quite decide what to call this salad. On one hand I tried to model it after a clam bake (except with shrimp), hence the corn, but on the other hand I’ve never been to a clambake. I didn’t even know what one was a few years ago. I do know that Old Bay is so very closely associated with Maryland crabs and the Chesapeake Bay region. So I went with that, hoping that you’ll love this fresh salad as much as I do. Let’s face it, I’ll pretty much eat anything that involves Old Bay!
chesapeake bay shrimp salad
makes 2 servings
1 tablespoon butter
1/2 pound shrimp, peeled and deveined
3/4 tablespoons Old Bay seasoning
1 teaspoon olive oil
2 ears corn
1 head romaine lettuce
2 cups baby spinach
1/3 English cucumber, thinly sliced
1/2 bell pepper, sliced thinly lengthwise
1 cup grape tomatoes, halved
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
3/4 teaspoons Old Bay seasoning
Heat butter in a skillet over medium heat. Toss the shrimp with the Old Bay seasoning and then add to the skillet. Cook, stirring often, for 2-3 minutes, until pink and cooked through. Remove from heat and set aside. Preheat the broiler in your oven. Shuck the corn, remove the silk, and cut the corn from the cob. Toss the corn with the teaspoon of olive oil, spread on a baking sheet, and place in the oven 4-5 inches from the broiler. Cook the corn for 3-5 minutes until charred. Remove from the oven and let cool. Add the remaining salad ingredients to a bowl. Add the shrimp and corn. For the dressing, whisk all of the ingredients together. Drizzle the dressing over the salad and serve immediately.