Grilled Corn, Shrimp & Chorizo Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

24 easy-peel shrimp in the shell (16 to 20 per lb.)

Freshly ground black pepper

8 large ears fresh corn, husked

4 Spanish chorizo sausages (about 14 oz. total), split lengthwise

1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)

1 tsp. sweet smoked paprika (Spanish pimentón)

1 pint cherry or grape tomatoes, cut in half

2/3 cup extra-virgin olive oil; more for drizzling

1 recipe Grilled Garlic Bread

4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about  2 Tbs.

1/3 cup sherry vinegar

Kosher salt

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