Ingredients

1/4 cup olive oil, divided
1-2 garlic cloves, finely chopped
16 extra-large shrimp, shelled and deveined
4 6-inch baguettes or French bread rolls, sliced but left attached
2 ears of corn with husks on
1 green pepper, halved
1 medium red onion, halved
2 stalks celery, chopped
1 tablespoon ranch-flavored dry salad dressing/seasoning mix
1/4 cup barbecue sauce
1 bag (5 ounces) arugula mix

Directions

Light outdoor grill. Heat 1/2 tablespoon olive oil and garlic in a small saucepan over medium heat for 2 minutes. Remove from heat and set aside to cool. Marinate shrimp in half of the garlic oil mixture at room temperature for 30 minutes. Brush remaining oil on the bread.

While shrimp is marinating, gently peel back corn husks, remove the silks and pull husks back over the corn. Place corn (with husk still attached), pepper and onion on oiled grill. Grill pepper and onion for 6-8 minutes, corn for 10 minutes, turning occasionally until browned. Peel husk from corn, cut corn from cob and place in medium bowl. Chop peppers and celery and thinly slice the onion. Mix with corn. Combine remaining olive oil and salad dressing mix. Pour mixture over vegetables and toss to coat.

Place shrimp and cut side of French bread on grill. Cook shrimp 3-4 minutes per side until cooked through, basting frequently with barbecue sauce. Grill bread until lightly browned.

To assemble, line rolls with arugula and a scoop of relish. Top with four grilled shrimp and more relish. Drizzle with barbecue sauce. Serves 4 to 6.