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Lemon Shrimp with Basil-Corn Salad Recipe

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This recipe for Lemon Shrimp with Basil-Corn Salad, by , is from Gumby's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gary Bryan

Category:
Category:

Ingredients:  
Ingredients:  
kosher salt
4 ears of corn, husks removed
2 tbsp butter
3 lemons
1 pound shrimp, peeled and deveined
1 clove garlic, grated
3 tbsp extra virgin olive oil, divided
Freshly ground black pepper
c chopped red onion
2 tbsp red wine vinegar
tsp Dijon mustard
c fresh basil, chopped

Directions:
Directions:
In a large pan bring water to 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.

Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tbsp olive oil, salt and pepper. In a large skillet over medium-high heat, cook shrimp until pink, about 3 minutes.

Carefully stand corn on one end and cut off kernels lengthwise with a chef's knif. In a large mixing bowl, combine corn, onion, salt, pepper, remaining tbsp of olive oil, vinegar, mustard and 1 tbsp juice from seared lemon. Mix in basil just before serving.

Serve corn and basil salad with shrimp and lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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