Summer Shrimp Wedge Salad With Peaches, Tomatoes & Corn | Carla Hall

For the shrimp, squeeze juice from ½ tomato into a bowl and then thinly slice tomato. Add shrimp to bowl and mix in remaining ingredients. 

Cut a 15-inch square sheet of parchment paper and aluminium foil. Line foil with parchment, then line parchment with tomato slices. Arrange shrimp mixture on top, then fold in ends tightly to seal and make a packet.

Heat a skillet over medium. Place packet inside and cook 8 to 10 minutes.

For the salad, in a large bowl, toss peaches and tomato wedges with ¼ teaspoon salt and let sit until juicy, about 5 minutes. 

Meanwhile, grill corn on a grill pan or using flame of a gas stove, 2 to 3 minutes. Cut kernels from the cob and add to bowl with peach mixture along with red onion, parsley and chile. 

In a small jar, combine vinegar, oil, and ¼ teaspoon salt. Shake to combine. Drizzle peach mixture with dressing and toss to coat.

Quarter romaine lengthwise to make 4 wedges. Divide wedges among 4 plates. Leaving tomatoes in the packet, spoon shrimp mixture over romaine. Divide peach mixture among the plates.