Lemon Shrimp with Basil-Corn Salad2016-07-20
- Cuisine: American
- Course: Appetizer, Dinner, Main Dish, Side Dish
- Skill Level: Child Friendly, Easy
- Add to favorites
- Servings : 4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
- kosher salt
- 4 ears corn, husks removed
- 2 tbsp. butter
- 3 lemons
- 1 lb. shrimp
- 1 garlic clove, grated
- extra-virgin olive oil
- Freshly ground black pepper
- 1/2 c. Chopped red onion
- 2 tbsp. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1/2 c. basil, chopped
In a large pan bring water to a boil and season with salt.
Add corn and boil for 3 minutes.
Drain water; transfer corn back to the pan and increase to medium-high heat.
Melt butter and cook corn until charred all over, about 10 minutes.
Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.
Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a large skillet over medium-high heat, sauté the shrimp until cooked through and pink, about 3 minutes.
Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife
In a large mixing bowl, combine corn, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.
Serve corn and basil salad with shrimp and lemon wedge.