Red Chili Shrimp With Chopped Salad & Grilled Vegetables

• 1/4 c brown sugar
• 2 T olive oil
• 2 T chili powder
• 1 T garlic powder
• 1 t kosher salt
• 16 large shrimp, peeled, deveined, tails left on
• 1/3 c. mayonnaise
• 2 T olive oil
• 1 T white wine vinegar
• 1 t sugar
• salt
• cayenne
• 2 ears sweet corn, shucked
• 1 lb. asparagus
• 4 slices baguette, 1" thick
• salt & pepper to taste
• 2 c romaine lettuce, chopped
• 2 c butter lettuce, torn
• 1 c cucumber, seeded cut into 1/2 moons
• 1/2 c cherry tomatoes, halved
• 2 hard cooked eggs, chopped
• 1/4 c chopped fresh basil

1. Prepare grill with foil, then preheat to medium high.
2. WHISK sugar, oil and seasonings together in a large bowl; add shrimp and toss to coat. Thread 2 shrimp onto each of 8 skewers, then grill just until opaque, 2 minutes per side.
3. WHISK mayo, 2 T. oil, vinegar, salt and cayenne together for the dressing in a bowl. Prepare shrimp and thread on skewers.
4. COAT corn, asparagus, and bread with 3 T. oil, salt and pepper. Grill corn, turning occasionally, until kernels start to char, 10 min. Add asparagus and cook, turning often, until tender 3-4 minutes. Grill bread on both sides until toasted, 1-2 minutes per side; grill the skewers. Cut corn off cobs, chop asparagus, and cube bread. toss lettuces, cucumber, tomatoes, eggs and basil together in a large bowl with remaining ingredients and prepared dressing. Serve 2 shrimp skewers on top of each salad.

brown sugar, olive oil, t chili powder, garlic powder, kosher salt, shrimp, mayonnaise, olive oil, t, sugar, salt, cayenne, sweet corn, asparagus, baguette, salt, romaine lettuce, butter lettuce, cucumber, cherry tomatoes, eggs, fresh basil

Taken from www.epicurious.com/recipes/member/views/red-chili-shrimp-with-chopped-salad-grilled-vegetables-52352211 (may not work)