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Years ago, while eating lunch at The Ivy Restaurant, a Hollywood celebrity hotspot, I noticed that most of the patrons had ordered a version of this grilled vegetable and shrimp salad. I tried it, and ever since it has been my summertime standby.

Picture the smoky-vibrant colors of grilled shrimp, asparagus, scallions, corn and fresh lettuce. In this quintessential California salad, the shrimp and all accompanying ingredients are grilled and slightly charred, chopped, and combined into a lightly smoked medley. For a lighter beginning to your meal, serve it without the shrimp.

The salad is a satisfying main course for lunch or for dinner on a hot summer's night. It's especially fun to prepare for guests because you can chat with them as the vegetables and shrimp are grilling.

Serve with crusty French rolls, olive bread or cheese bread. Try a crisp, spicy Sauvignon Blanc or a dry Chenin Blanc as an attractive contrast to the richness of the shrimp.

Warm Grilled Vegetable and Shrimp Salad

Serves 6 to 8

1 pound large shrimp, shelled and deveined

3/4 cup vinaigrette

1 teaspoon Dijon mustard

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

16 asparagus, trimmed

8 scallions, white and light green parts only

2 ears of corn, husked

2 medium heads of Belgian endive

2 medium heads of radicchio

2 medium heads of butter lettuce

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. In a small bowl, combine the vinaigrette and mustard. Pour 1/4 cup of the vinaigrette over the shrimp and marinate for 1/2 hour in the refrigerator, turning once or twice.

2. 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 salad bowl. 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 a salad bowl.

3. Place the endive, radicchio and lettuce on the grill and barbecue for about 3 minutes per side, turning to evenly cook. Remove from them the grill and coarsely chop. Place them in the salad bowl.

4. 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.

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

Advance Preparation: Can may be prepared up to 1 day ahead through step 4 and served cold.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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