Ingredients

For the Salsa:

• 1 red onion, peeled and cut in eighths
• 1 fresh serrano pepper, stemmed, seeded, and cut in chunks
• 1 cup loosely packed fresh cilantro, leaves and stems
• 2 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lime juice, or more to taste
• 1/2 teaspoon coarse sea salt, or more to taste

For the Salad:

• 1/4 cup extra virgin olive oil, plus more as needed
• 6 cloves garlic, peeled and finely minced
• 2 tablespoons fresh chopped flat-leaf parsley
• 1 1/2 pounds jumbo shrimp (21 to 25 count), peeled
• 4 large ears of corn, husks on
• 1 red or orange bell pepper, stemmed, seeded, and diced

Directions

Step 1

Make the salsa: In a food processor, pulse the onions, peppers, cilantro, and garlic until finely chopped. Add the olive oil, lime juice, and salt, and pulse to incorporate. Transfer to a large bowl, season to taste with more salt, if needed, and set aside.

Step 2

Prep the shrimp: Add the 1/4 cup olive oil, the garlic, and parsley to a bowl along with the shrimp and toss well. Thread on skewers and place on a platter. Set aside near your grill while you make the corn.

Step 3

Preheat your grill to high. Prep each ear of corn by peeling down the husks and removing the silk, then peel off the outer leaves of the husks, leaving just two or three layers attached. Place the ears on a rimmed sheet pan, brush the kernels with olive oil, and fold up the remaining husks. Grill the corn, giving each ear a quarter-turn every 2 to 3 minutes. The ears should be nicely charred all on sides. Transfer them back to the sheet pan and let them cool while you grill the shrimp for about 2 minutes on each side, or until they turn pink.

Step 4

When the ears of corn are cool enough to handle, remove and discard any remaining leaves. On a cutting board, use a sharp knife to carefully remove all the kernels and place them in the bowl with the salsa. Add the cooked shrimp and diced bell pepper. Toss well and let marinate for 15 minutes at room temperature before serving.

Ingredients

• 4 medium beets, yellow or red, with green tops, if available
• 6 tablespoons extra virgin olive oil, divided use
• 1 tablespoon red wine vinegar
• 4 cups arugula or baby greens
• Salt and freshly ground black pepper, to taste
• 4 ounces feta or queso fresco, crumbled

Directions

Step 1

Preheat your oven to 400°F. Trim the beets, reserving the greens. Discard any thick stems. Place the beets on a rimmed sheet pan lined with parchment paper. Coat them with 1 tablespoon of olive oil. Roast until easily pierced by a knife, about 50 to 60 minutes, turning them once midway. Let cool slightly.

Step 2

While the beets are cooling, whisk together 2 tablespoons of olive oil and the vinegar in a large bowl. Add the arugula or baby greens and the beet greens, if available, and toss well. Season with salt and pepper. Transfer to a serving platter.

Step 3

When the beets are cool enough to handle, cover them with another sheet of parchment and gently smash each one with the palm of your hand to flatten it to a disc about one-inch thick.

Step 4

Heat a 12-inch cast iron skillet over medium-high heat until hot. Add 1 tablespoon of olive oil to the pan. Add two of the smashed beets and cook until the bottoms are charred, about 3 minutes; flip and repeat. Use a spatula to place them on top of the greens on the serving platter. Repeat with remaining beets and the last tablespoon of olive oil.

Step 5

Scatter the cheese over the beets, and drizzle with more olive oil.