Grilled Corn and Shrimp Salad

• about 12 bamboo skewers
• 4 ears fresh corn
• 1 large red bell pepper
• 1 pound jumbo shrimp (21 to 25)
• 4 scallions
• 1 tablespoon fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 pound baby romaine leaves or mesclun (mixed baby greens)

1. Prepare grill and soak skewers in water 30 minutes.
2. Shuck corn and quarter bell pepper lengthwise.
3. Shell and devein shrimp.
4. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
5. Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl.
6. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl.
7. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
8. Cut kernels from cobs into another large bowl.
9. Peel bell pepper and cut into 1/4-inch-wide strips.
10. Thinly slice scallions.
11. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine.
12. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
13. Arrange greens on 4 plates and top with corn mixture.
14. Drizzle salads with vinaigrette.

bamboo skewers, corn, red bell pepper, shrimp, scallions, lemon juice, balsamic vinegar, extravirgin olive oil, baby romaine

Taken from www.epicurious.com/recipes/food/views/grilled-corn-and-shrimp-salad-14230 (may not work)