Lemon Shrimp with Basil-Corn Salad

  • 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


Step 1

In a large pan bring water to a boil and season with salt.

Step 2

Add corn and boil for 3 minutes.

Step 3

Drain water; transfer corn back to the pan and increase to medium-high heat.

Step 4

Melt butter and cook corn until charred all over, about 10 minutes.

Step 5

Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.

Step 6

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.

Step 7

In a large skillet over medium-high heat, sauté the shrimp until cooked through and pink, about 3 minutes.

Step 8

Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife

Step 9

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.

Step 10

Serve corn and basil salad with shrimp and lemon wedge.

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