Make-Ahead Chimichurri Shrimp And Corn Salad Recipe

1. 1

   Preheat broiler. Rub bell pepper skin with 2 teaspoons oil, and toss fennel with another 2 teaspoons oil and 1/8 teaspoon salt. Lay pepper and fennel, in single layer, on foil-lined baking sheet. Broil, stirring fennel and rotating pepper, until pepper skin is charred and cracked and fennel is just beginning to brown, about 15 minutes. Let pepper cool, then peel skin, discard seeds and finely chop.

2. 2

   Meanwhile, bring medium pot of water to boil with butter and large pinch salt. Boil corn cobs until kernels turn bright yellow, 3 to 4 minutes, then remove. Turn heat down to simmer and add shrimp. Simmer gently until just bright pink, about 3 minutes, then run under very cold water, peel shells and devein. Cut kernels off corn and mix in bowl with shrimp, fennel and bell peppers. Refrigerate until ready to eat.

3. 3

   For chimichurri, combine cilantro, parsley, 1/4 cup oil, vinegar, chili flakes and garlic in blender or food processor and pulse until combined but a bit chunky; season with pinch salt. Refrigerate chimichurri overnight; before eating or taking to go, fold into corn and shrimp salad.

* Per serving · 4 servings · Values may vary.