Spicy Grilled Shrimp with Sauteed Corn
FOR THE SHRIMP, COMBINE:
3 Tbsp. fresh lemon juice
2 Tbsp. canola oil
1 Tbsp. minced fresh garlic
1 tsp. turmeric
½ tsp. cayenne pepper
½ tsp. kosher salt
12 jumbo shrimp (1½ lb.), peeled, deveined
1 Lemon cut in half brush with Olive oil
Preheat grill to medium-high. Brush grill grate with oil.
For the shrimp, combine lemon juice, oil, garlic, turmeric, cayenne, and salt in a shallow dish. Place shrimp in marinade, flipping to coat. Marinate shrimp 10 minutes, or up to 20 minutes. Do NOT marinade longer or the Lemon juice will “cook” the shrimp. Thread shrimp onto skewers.
Grill shrimp until charred on both sides, basting with marinade, about 3-5 minutes per side. Place cut Lemon with EVOO on grill to char.
FOR THE CORN:
1 Tbsp. unsalted butter
½ cup diced red bell pepper
¼ cup sliced scallion whites
½ tsp. smoked Paprika
¼ tsp. turmeric
4 cups fresh or frozen corn kernels
¼ cup sliced scallion greens
Sugar and salt and pepper to taste
Melt butter in a nonstick skillet over medium-high heat. Add bell pepper, scallion whites, smoked paprika, and turmeric; cook until scallion whites and bell pepper soften, 2–3 minutes.
Stir in corn, reduce heat to medium, cover skillet, and cook corn until tender, 5 minutes. Stir in scallion greens. Season corn with sugar and salt.
Plate Shrimp on top of corn with grilled lemon to squeeze on the shrimp and grilled garlic bread on the side. Paired with Rain Dance Pinot Noir. Any Pinot Noir from Willamette Valley, Oregon will pair well with this meal.
Cuisine at Home Issue 136 Aug 2019