How to Make It
Combine salt and 1 quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover bowl with plastic wrap. Place in refrigerator for 30 minutes.
Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.
Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done. Serve shrimp with salad.
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