Prepare the vinaigrette. In a small saucepan, put 2/3 cup of olive oil and minced garlic over low heat. Heat it for about ten minutes, or until the garlic just starts to brown. Drain it through a small seive and let cool. Add 1 teaspoon paprika and a pinch of salt, and stir. This may be covered and refrigerated for up to 2 days, but should be brought to room temperature before proceeding.
Bring grill to medium heat. Wash prawns and husk (and rinse) corn. Pat prawns and corn to dry. Bring them over to the grill, and brush with olive oil and season with a bit of salt. Grill them, plus the chorizo sausage, over medium heat, until the prawns just turn opaque (pink). Do not overcook prawns -- it took about 4 minutes total. Rotate corn a few times, charring the corn.
Bring the prawns to your counter and de-shell them. Add them to the corn.
Whisk in the vinegar to the oil; it should be a smoky orange-red emulsion. Add some freshly ground pepper and perhaps salt to taste.
Cut corn off the cob into a large bowl. Add 3 tablespoons or so of the vinaigrette. Peel the shrimp, and place them into the bowl. Add the tomatoes and chopped scallions. Add the shrimp and chorizo sausage, cut into half discs about 1/2 inch thick. Add more vinaigrette and toss to coat.
Slice bread thickly -- about 3/4 inch to 1 inch thick. Baste with olive oil and grill, turning 1/4 turn on each side.
Plate as follows -- put the bread down, then the salad. Garnish with chopped fresh parsley. Serve at room temperature or slightly warm. (Do not serve chilled.)
Adapted from Fine Cooking magazine.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 649 (66%)|
|Amt Per Serving||% DV|
|Total Fat 72.1g||96 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 44.9g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 221.6mg||68 %|
|Sodium 1096.1mg||38 %|
|Potassium 922.7mg||24 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 36.1g|
|Protein 43.5g||62 %|
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Calories per serving: 977
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