Ingredients
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
Preparation
Prepare grill with foil, then preheat to medium high. 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.
WHISK mayo, 2 T. oil, vinegar, salt and cayenne together for the dressing in a bowl. Prepare shrimp and thread on skewers. 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.
