Ingredients
kosher salt
4 ears corn, husks removed
2 tbsp. butter
3 lemons
1 lb. shrimp, peeled and deveined
1 clove garlic, grated
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
1/2 c. Chopped red onion
2 tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 c. chopped fresh basil
Preparation
Step 1In 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 two halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.Step 2Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, salt and pepper. In a large skillet over medium-high heat, cook shrimp until pink, about 3 minutes.Step 3Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, salt, pepper, remaining tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.Step 4Serve corn and basil salad with shrimp and lemon wedges.
