DRESSING

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⅓ cup buttermilk

⅓ cup mayonnaise

¼ cup mixed finely chopped fresh herbs

1 teaspoon lemon juice

1½ teaspoons table salt, divided

1 teaspoon pepper, divided

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SALAD

1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined

3 ears corn, husks and silk removed

8 ounces Bibb lettuce leaves

1 English cucumber, cut into ½-inch pieces

½ cup thinly sliced Vidalia onion

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1. Whisk ⅓ cup buttermilk, ⅓ cup mayonnaise, ¼ cup mixed finely chopped fresh herbs, 1 teaspoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl.

2. Combine 1 pound peeled and deveined jumbo shrimp, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon dressing in second bowl.

3. Thread shrimp onto 2 sets of 2 skewers, nestled snugly together.

4. Brush 3 ears corn, husks and silk removed, with 1 tablespoon dressing and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

5. Grill corn and shrimp over hot fire (covered if using gas), turning corn often, until corn is well browned all over, about 12 minutes, and until shrimp is lightly charred and cooked through, 2 to 3 minutes per side.Transfer to cutting board.

6. Cut kernels from cobs. Remove shrimp from skewers.

7. Combine lettuce, cucumber, onion, most of dressing, & salt and pepper to taste.

8. Arrange salad in even layer on large serving platter. Top with corn and shrimp and drizzle with remaining dressing.