Grilled Shrimp, Corn, and Tomato Salad

This salad is truly the taste of summer—grilled corn cut straight from the cob, August-ripe tomatoes, and the incredible flavor of shrimp.

PREP: 30 minutes plus steaming

GRILL: 13 to 16 minutes

MAKES: 4 main-dish servings

2 limes

4 tablespoons olive oil

teaspoon salt

2 pinches ground red pepper (cayenne)

1 teaspoon ground coriander

½ teaspoon ground cumin

1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like

3 ears corn, husks and silk removed

4 ripe medium tomatoes to (6 to 8 ounces each), each cut in half and seeded

2 medium poblano chiles (about 4 ounces each)

1 head green or red leaf lettuce, thinly sliced

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Meanwhile, from limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In cup, with fork, mix lime juice with 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon lime peel, and pinch ground red pepper. Set dressing aside.

3. In medium bowl, with fork, mix coriander and cumin with remaining 2 tablespoons oil, ½ teaspoon lime peel, ¼ teaspoon salt, and pinch ground red pepper. Brush corn and tomatoes with half of oil mixture. Toss shrimp in oil mixture remaining in bowl.

4. Place corn and whole poblanos on hot grill rack. Cover grill and cook until corn is browned in spots and skin on poblanos is charred and blistered on all sides, 10 to 12 minutes, turning over occasionally. Transfer corn to cutting board. Transfer poblanos to large sheet of foil. Wrap foil around poblanos and allow to steam at room temperature until cool enough to handle, about 15 minutes.

5. While poblanos steam, place shrimp and tomatoes on hot grill rack (or hot flat grill topper). Cover grill and cook shrimp just until opaque throughout, 3 to 4 minutes, turning over once. Cook tomatoes until lightly browned, 4 to 6 minutes, turning over once. Transfer shrimp to large bowl and tomatoes to cutting board.

6. Remove poblanos from foil. Peel off skins and discard. Cut each poblano lengthwise in half; remove seeds and membranes. Cut poblanos crosswise into thin strips; add to shrimp in bowl. Cut corn kernels from cobs; add to same bowl. Peel off and discard skin from tomatoes. Cut tomatoes into thin strips; add to same bowl. Add 2 tablespoons dressing to shrimp mixture; toss to coat.

7. In another large bowl, toss lettuce with remaining dressing.

8. To serve, place lettuce on platter; top with shrimp mixture.

EACH SERVING: About 340 calories, 25g protein, 28g carbohydrate, 16g total fat (2g saturated), 180mg cholesterol, 675mg sodium