grilled calamari and shrimp over summer corn and cucumber salad

Grilled seafood paired with a bright rose wine is one of my favorite summer combinations. We have an Asian market near our apartment that has an outstanding seafood selection, so I chose calamari and big gulf shrimp for this recipe. You can also top this salad with white fish filets or any other combinatino of seafood that you prefer. 


  • Gulf shrimp (1 pound, large, uncooked with shell and vein removed)

  • Calamari (1 pound, sliced into rings of even thickness)

  • Lemon (1 whole, 1/2 cut into thin disks, 1/2 squeezed to yield 2 teaspoons juice for dressing)

  • Olive oil (4 tablespoons total; 2 tablespoon for seafood marinate, 2 tablespoons reserved for dressing)

  • Fresh garlic (1/2 teaspoon, minced)

  • Salt (1/2 teaspoon)

  • Ground black pepper (1/2 teaspoon)

  • Petite white corn (2 cups, cooked and cooled)

  • Cucumber (1 whole, seeds removed, chopped into bite-sized pieces)

  • Red onion (1/2 onion, diced)

  • Parsley (1/2 cup fresh, chopped)


  1. Preheat grill.

  2. Remove shrimp and calamari from packaging and place in shallow dish.

  3. In small bowl, mix 2 tablespoons of olive oil, zest from outside of the lemon, fresh garlic, salt, and pepper. Drizzle marinade onto seafood and toss shrimp and calamari to ensure even coating.

  4. In separate bowl, mix corn, cucumber, red onion, and half of the chopped parsley. Drizzle with remaining 2 tablespoons of olive oil, and season with additional salt and pepper to your preference.

  5. Once grill is hot, place shrimp and calamari into a grill basket and on the direct heat. Both shrimp and calamari should require just 2 minutes per side; be sure to flip during cooking to ensure even grilling. Seafood will be opaque in color when done.

  6. Also grill lemon disks directly on grill; the lemon will begin to char and should be removed before burning.

  7. Remove seafood from grill when done and place in separate medium mixing bowl with grilled lemon disks. Toss with additional olive oil and remaining parsley; sprinkle with salt.

  8. Serve corn salad on plate and top with mixed seafood.