Make-Ahead Chimichurri Shrimp and Corn Salad

Ingredients

• 1 large red bell pepper
• 4 teaspoons plus 1/4 cup extra-virgin olive oil
• 1 bulb fennel, chopped into 1/2-inch pieces
• Kosher salt
• 2 tablespoons unsalted butter
• 2 ears corn, shucked
• 10 to 12 medium shrimp, shells on
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1 1/2 teaspoons red wine vinegar
• 1/2 teaspoon chili flakes
• 1 medium clove garlic, smashed into a paste

Directions

1. Heat the broiler. Coat the bell pepper with 2 teaspoons oil, then toss the fennel with another 2 teaspoons oil and 1/8 teaspoon salt. Arrange the pepper and fennel in one layer on a baking sheet lined with foil. Broil for about 15 minutes, turning the pepper and stirring the fennel as they cook, until the pepper’s skin is blackened and split and the fennel has started to brown. Set the pepper aside to cool, then remove the skin, take out the seeds, and chop it finely.
2. While that cooks, fill a medium pot with water and bring it to a boil with the butter and a generous pinch of salt. Add the corn and cook until the kernels are vivid yellow, 3 to 4 minutes, then lift it out. Lower the heat so the water simmers, then add the shrimp. Cook gently until they have just turned bright pink, about 3 minutes. Rinse them under very cold water, then peel off the shells and devein. Slice the kernels from the corn cobs, and combine them in a bowl with the shrimp, fennel, and bell pepper. Chill the salad until you are ready to eat.
3. To make the chimichurri, add the cilantro, parsley, 1/4 cup oil, vinegar, chili flakes, and garlic to a blender or food processor. Pulse until the mixture comes together but still has some texture, then season with a pinch of salt. Refrigerate the chimichurri overnight, and just before serving or packing it up, gently fold it into the corn and shrimp salad.