Chopped Grilled Vegetable and Shrimp Salad

Chopped Grilled Vegetable and Shrimp Salad

Makes: 6 to 8 servings

1 pound extra-large shrimp, shelled and deveined

3/4 cup of your favorite vinaigrette

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

3 medium heads of radicchio

2 medium heads of butter lettuce

3 medium zucchini, cut lengthwise into 1/4-inch slices

16 asparagus, trimmed and peeled

8 scallions, white and light green parts only

2 ears of corn, husked

1 medium ripe avocado, peeled, pitted and diced

2 tablespoons finely chopped fresh herbs: any combination of basil, parsley, dill and chives

1. Thread the shrimp on metal or bamboo skewers (soak bamboo in cold water for 1/2 hour before grilling) and lay them flat in a shallow nonaluminum dish.

2. In a glass measuring cup, whisk together the vinaigrette, mustard and smoked paprika. Pour 1/4 cup of the vinaigrette over the shrimp and marinate for 30 minutes to 2 hours in the refrigerator, turning a few times. Reserve remaining vinaigrette.

3. Coarsely chop the radicchio and butter lettuce on a cutting board and transfer into a large salad bowl. Cover and refrigerate.

4. Prepare the barbecue for medium-heat grilling. Place the zucchini, asparagus and scallions on the grill 3 inches from the heat and barbecue for about 4 minutes per side or until slightly charred. Remove the vegetables from the grill and coarsely chop them into 1-inch pieces. Transfer to a bowl, cover and refrigerate.

5. Place the corn on the barbecue and grill, turning as it just begins to darken. Remove from the grill and, when cool enough, shuck the corn kernels with a sharp knife into vegetable bowl.

6. Place the skewered shrimp flat on the grill. Baste each side with the vinaigrette marinade and grill until just cooked, about 3 to 4 minutes per side. Remove the shrimp from the grill, remove the skewers and coarsely chop the shrimp into 1-inch pieces. Place in the salad bowl.

7. Just before serving add the avocado and herbs, then drizzle on the remaining dressing. Toss and serve immediately.

Advance preparation: The salad may be prepared up to one day ahead through Step 4 and served cold.