- 1 ear Fire Roasted Corn, kernels only (1/2 cup)
- 1 small Fire Roasted Onion, peeled, cut into quarters, then eighths
- 1/2 cup olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon plus 1 teaspoon Emerilís Southwest Seasoning 
- 1/4 teaspoon salt
- 2 turns freshly ground black pepper
- 4 cups assorted greens (combine mache, arugula, frisÈe, radiacchio, red oak, or other salad greens)
- 16 peeled and deveined medium shrimp (about 1 pound)
- Heat a large heavy skillet over high heat until very hot and smoking, for about 3 minutes. Add the corn and onion and sear, shaking the skillet and stirring until the corn and onions are brown, for about 3 minutes. (The corn will pop a little, so donít stick your face in the skillet.) Turn off the heat but leave the skillet on the hot burner.
- With the heat off, add the oil, vinegar, cilantro, 1 teaspoon Southwest Seasoning, salt, and pepper and stir for 2 minutes. Makes 1 1/4 cups.
- Place the greens in a large bowl and pour the dressing over, leaving a residue of the oil in the skillet.
- Sprinkle the shrimp with the remaining 1 tablespoon Southwest Seasoning. Turn the heat up to high under the same skillet. When the oil residue is hot, add the shrimp and sear them until brown, for about 3 minutes on each side. Remove from the heat. Add the shrimp to the greens and the dressing and toss well.
- To serve, divide the salad among 4 plates or shallow bowls, allowing 4 shrimp for each portion.
- Note: Fire-Roasted Corn: Husk the corn and place it directly on a gas burner. Turn the flame to medium and roast for about 3 minutes, turning several times with tongs. If you have an electric stove, it should take about 5 minutes.
- Fire-Roasted Onions: Skin small onions and place them, whole, under the broiler of your oven. Roast until tender, turning several times, for about 30 minutes.