Smoked Shrimp and Corn Salad


3- 4 shucked ears of corn
1 pound medium or large shrimp – (For those lucky enough to have a Trader Joes near them, go get a bag of large shrimp)
1 large Haas avocado or 2 medium sized ones cut in small cubes
2 meaty plump tomatoes – (seed them if you have time) cubed
2 scallions finely diced or 1 medium red onion diced
3 thinly sliced radishes
1 Handful of pitted black or green olives, thinly sliced
1 teaspoon of minced well-drained capers
2 teaspoon kosher or coarse grain salt
1/4 teaspoon of white pepper + 1/4 teaspoon black pepper
2 teaspoons chipotle chili powder or new Mexican chili powder (I prefer the chipotle or the smoked Spanish paprika (pimento) powder - but these are more difficult to find)
Juice of two lemons
6 heaping tablespoons of olive oil
1 tablespoon sherry or sake

2 cups of woods chips – almost any kind will work contrary to popular bbcue wisdom 1 sheet of heavy duty aluminum foil
Charcoal or gas grill


1. If you are using a charcoal grill light up about 15 brickets but make sure you keep the grill off because you still need to put the smoking chips on; if you are using a gas grill turn burners to medium and also remove the grills.

2. Put wood chips in aluminum foil and splash just a spray of water on them, then wrap chips in aluminum foil. Using a fork poke 6-8 holes in the aluminum foil  and set aside

3. In a bowl mix 3 tablespoons of the oil, juice of 1 lemon, chili powder and 1 teaspoon of the salt. Baste the corn and set aside.

4. Dry the shrimp well in a cloth towel and then split them partway down the spine – this exposes more shrimp meat to the smoke. Toss the shrimp in remaining chili infused olive oil.

5. When coals have a layer of white ash on them, put the packet of chips on or do the same with the gas grill. Using a tongs or cooking glove put the grill back on. Put the top on the barbecue or close the hood if it is gas.

6. In about 2 minutes you will see smoke, at that point put on your shrimp and corn and cover.

7. Cook for 5 minutes. Then, contrary to all that is holy in smoking lore, take cover off and turn shrimp and corn – recover and cook for about 3 minutes.

8. Remove corn and shrimp.

9. Cut corn from cob – it’s easiest doing this in a deep bowl. Once the kernels are cut off toss with your hands to separate all the kernels.

10. Cut the shrimp into pieces about the same size or maybe a little bigger than the corn. Put shrimp in bowl with corn.

11. Lay in avocado, tomatoes, radishes, scallions, olives and capers. Toss well.

12. Add remaining salt and pepper and remaining olive oil. Toss well

13. Add remaining lemon juice and sake or sherry. Toss well and serve.

Makes 4-6 servings

©2009 Paul Mones, The Uncomplicated Gourmet