Ingredients

• 1/2 cup (1 stick) salted butter
• 4 cloves garlic, finely chopped
• 4 ears corn, husked and cleaned
• 2 cups arugula, chopped
• 1/2 cup lightly chopped fresh cilantro
• 1/2 cup olive oil
• 1/2 cup lightly chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1 avocado, pitted and diced
• One 14-ounce can black-eyed peas, drained and rinsed
• 1 jalapeno, diced
• 1 lime, juiced
• 1/2 red onion, diced
• 1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Special equipment: 4 skewers
3. Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
4. Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
5. Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.