Servings: 4 to 6
Summer corn charred to smoky perfection creates a balance of flavors with sweet mango and pineapple. While the pineapple and shrimp are delicious together, don’t wait too long to eat the salad after adding the shrimp. The natural enzymes in the pineapple will soften the protein in the shrimp and eventually make them mushy.
In a small bowl, whisk the vinegar, soy sauce, cilantro, lemongrass, lime zest and juice, sugar, and 1 tsp. salt. Add 3 Tbs. of the olive oil and the sesame oil, whisking until blended and thick.
Toss the shrimp with 1/3 cup of the dressing, and set aside to marinate for at least 20 minutes.
Cook the edamame according to package directions. Drain and set aside to cool completely.
Prepare a medium-high (400°F to 475°F) charcoal- or gas-grill fire.
Remove all but the innermost layers of the husks from the ears of corn. Peel back the remaining husks without removing them. Pull out the silk, and replace the husk to cover the kernels. Put the corn directly over the fire, and cook, rotating every 2 to 3 minutes, until browned on all sides. (If you want more charred flavor, pull back the husks and grill for 1 to 2 minutes longer.) Allow the corn to rest until cool enough to handle. Cut the kernels from the cobs.
Using a slotted spoon, remove the shrimp from the marinade. Discard the excess marinade. Skewer the shrimp, and then grill until pink and opaque, about 2 minutes. Allow the shrimp to rest until cool enough to handle, and then remove the skewers.
In a large serving bowl, combine the edamame, corn, pineapple, and mango, and gently toss with the remaining dressing. Garnish with the shrimp and sesame seeds just before serving. Serve chilled or at room temperature.
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