4 ears corn
1 red bell pepper, quartered
24 jumbo shrimp, shelled and deveined (about 1 pound)
1 Tbsp. lemon juice
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
8 oz fancy salad greens
Use bamboo skewers to grill the veggies. Soak 12 bamboo skewers in water for 30 minutes before cooking.
Hold 2 skewers slightly apart and thread 4 shrimp onto each pair of skewers. Set aside.
Prepare grill according to manufacturers directions.
Place shucked corn on grill about 6 inches from heat and cook, turning occasionally, until browned and tender – about 8 to 10 minutes. Remove to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
Cut kernels from cobs into a large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
To serve, arrange salad greens on 4 plates and top with corn mixture. Drizzle with the vinager dressing.