Why This Recipe Works

Plump shrimp and sweet corn charred on the grill provided the bulk for this summery, entrée-worthy salad. We used a tangy buttermilk-herb dressing to coat the shrimp and corn before grilling, as well as to dress the crunchy base of Bibb lettuce, cucumber, and onion.

Before You Begin

Any mix of tender herbs—such as cilantro, parsley, chives, dill, and/or basil—can be used in the dressing. You will need four 12-inch skewers for this recipe.

Instructions

Whisk ⅓ cup buttermilk, ⅓ cup mayonnaise, ¼ cup mixed finely chopped fresh herbs, 1 teaspoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Combine 1 pound peeled and deveined jumbo shrimp, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon dressing in second bowl. Thread shrimp onto 2 sets of 2 skewers, nestled snugly together. Brush 3 ears corn, husks and silk removed, with 1 tablespoon dressing and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Grill corn and shrimp over hot fire (covered if using gas), turning corn often, until corn is well browned all over, about 12 minutes, and until shrimp is lightly charred and cooked through, 2 to 3 minutes per side. Transfer to cutting board.

Cut kernels from cobs. Remove shrimp from skewers. Combine 8 ounces Bibb lettuce leaves, 1 chopped English cucumber, ½ cup thinly sliced Vidalia onion, ¼ cup dressing, and remaining ¼ teaspoon salt and ¼ teaspoon pepper in large bowl. Arrange salad in even layer on large serving platter. Top with corn and shrimp and drizzle with remaining dressing. Serve.