Grilled Shrimp and Corn Salad with Herb Lime Dressing

• 1/2 cup (1 stick) salted butter
• 4 cloves garlic, finely chopped
• 4 ears corn, husked and cleaned
• 2 cups arugula, chopped
• 1/2 cup lightly chopped fresh cilantro
• 1/2 cup olive oil
• 1/2 cup lightly chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1 avocado, pitted and diced
• One 14-ounce can black-eyed peas, drained and rinsed
• 1 jalapeno, diced
• 1 lime, juiced
• 1/2 red onion, diced
• 1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper

1. Special equipment: 4 skewers
2. Preheat a grill or grill pan to medium-high heat.
3. In a small saucepan set over medium heat, melt the butter and garlic together.
4. Brush the corn with the butter mixture and reserve the remaining butter for a later use.
5. Grill the corn until slightly charred and cooked through, about 3 minutes per side.
6. Remove from the heat, then cut the kernels from the cobs and place in a large bowl.
7. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
8. Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter.
9. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
10. Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.

butter, garlic, corn, arugula, fresh cilantro, olive oil, fresh parsley, tarragon, avocado, blackeyed peas, lime, red onion, shrimp, paprika, kosher salt

Taken from www.foodnetwork.com/recipes/nancy-fuller/grilled-shrimp-and-corn-salad-with-herb-lime-dressing.html (may not work)