AUGUST 2020 43Get the grill scream-
ing hot before adding
the lettuce; cooking
it briefly is the key to
maintaining its fresh
crunch.5 Tbsp. olive oil, divided, plus more
for grill grates
1 lb. 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- 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, mayon-
naise, 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. - 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.
- Brush cut sides of lettuces with remain-
ing 2 tablespoons oil. Place lettuces, cut
sides down, on oiled grates; grill, uncov-
ered, 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. - Place corn kernels, shrimp, lettuces,
almonds, and 1 cup dressing in a large
bowl; toss until evenly coated. Add avo-
cado; 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.
WINE Flinty, citrusy Pouilly-Fumé: 2018
Ladoucette
Grilled Shrimp and Lettuces
with Charred Green Goddess
Dressing
ACTIVE 30 MIN; TOTAL 45 MIN
SERVES 4 TO 6
Green goddess dressing—a retro favor-
ite—gets a smoky upgrade from charred
parsley and scallions. Barely grilled baby
lettuces double down on the flavor while
retaining their sweet crunch.
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 oz. drained canned anchovy fillets
(about 5 fillets)
1 garlic clove, finely grated
23 / 4 tsp. kosher salt, divided, plus more
to taste
11 / 4 tsp. black pepper, divided, plus
more to taste
2 medium ears fresh corn, husks
removed