Succulent grilled shrimp generously slathered with flavorful chimichurri sauce, served over a bed of bibb lettuce strewn with grilled corn, sweet summer peppers and slices of rich avocado.  This salad is full of fresh flavors and super easy to prepare!

Heyyyooo, friends!
If you are a regular reader of NSN, I?m guess by now the word is officially out.
Shoot, it?s probably being chanted on the channels of the interwebs. (Kidding!  I?m definitely not that self-involved.  Besides, that would just be creepy.)
But, just in case you are new here, or maybe you missed the memo, let me be completely transparent and bring you up to speed:
I have a moderate obsession with skewer topped salads.
And a severe obsession with fresh, sweet summer corn.
We are like THIIIISSS (<– I?m hugging myself right now trying to demonstrate how close skewers, salads, corn and I are.  But, I just realized you can?t see me.  So VISUALIZE it.  If it looks? well, interesting in your head, then you are seeing it correctly.) Knowing all this 411 about me, it shouldn?t come as a real surprise that I?m serving up ALL of those things AT ONCE today (the food, not the creepy self-hugs).
 

BUT, before I get to yammering on about today?s delectable dish, I have a question.
Humor me in the name of curiosity, mmmmkay"
What do you call food, on a stick"
A)  Skewers
B)  Kabobs
C)  Kebabs
D)  Shish Kebabs
E)  Shish Kabobs
? Wait.  Let me be more specific.  (<– Nerd a...