Grilled Shrimp and Lettuces with Charred Green Goddess Dressing

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Green goddess dressing—a retro favorite—gets a smoky upgrade from from charred parsley and scallions. Barely grilled baby lettuces double down on the flavor while retaining their sweet crunch.

Grilled Shrimp and Lettuces with Charred Green Goddess Dressing Recipe
Photo: Eric Wolfinger
Active Time:
30 mins
Total Time:
45 mins
Yield:
4 to 6

Ingredients

  • 6 medium scallions, roots trimmed

  • 1 bunch fresh flat-leaf parsley, stems tied

  • 1 cup packed fresh basil leaves

  • 1 cup mayonnaise

  • 1/3 cup fresh lemon juice

  • 1/2 ounce drained canned anchovy fillets (about 5 fillets)

  • 1 garlic clove, finely grated

  • 2 3/4 teaspoons kosher salt, divided, plus more to taste

  • 1 1/4 teaspoons black pepper, divided, plus more to taste

  • 2 medium ears fresh corn, husks removed

  • 5 tablespoons olive oil, divided, plus more for grill grates

  • 1 pound peeled and deveined tail-on raw large shrimp

  • 4 medium heads Little Gem lettuce, halved lengthwise

  • 1 medium romaine lettuce heart, halved lengthwise

  • 1/2 cup smoked almonds, chopped

  • 1 avocado, sliced

Directions

  1. Preheat grill to very high (about 550°F). Place scallions and parsley on oiled grates; grill, uncovered, turning often, until just wilted and lightly charred, 30 seconds to 2 minutes. Remove from grill. Remove and discard parsley stems. Place scallions, parsley leaves, basil, mayonnaise, lemon juice, anchovies, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a food processor; process until smooth, about 15 seconds. Refrigerate until chilled, about 30 minutes.

  2. Meanwhile, brush corn evenly with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss together shrimp, 2 tablespoons oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Place corn and shrimp on oiled grates; grill, uncovered, turning occasionally, until corn is lightly charred and shrimp is just cooked through, 2 to 3 minutes for shrimp and 6 to 8 minutes for corn. Remove from grill; let cool slightly, about 5 minutes. Cut corn kernels off cobs; discard cobs. Set corn kernels and shrimp aside.

  3. Brush cut sides of lettuces with remaining 2 tablespoons oil. Place lettuces, cut sides down, on oiled grates; grill, uncovered, until grill marks appear but lettuce is still mostly crisp and not yet wilted, 2 to 3 minutes. Remove from grill; let cool slightly. Chop into 1 1/2-inch pieces.

  4. Place corn kernels, shrimp, lettuces, almonds, and 1 cup dressing in a large bowl; toss until evenly coated. Add avocado; season with salt and pepper to taste, and gently toss to combine. Serve with remaining dressing.

Make Ahead

Dressing can be made 1 day ahead and stored in an airtight container in refrigerator.

Suggested Pairing

Flinty, citrusy Pouilly-Fumé.

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