Buy the veggies fresh and you won’t have to add more than a drizzle of olive oil and a sprinkle or two of salt and pepper; they’re that tasty.
SERVES: 4 as an appetizer or 2 as a main course
INGREDIENTS:
- 16 large tail-on shrimp, cleaned, shelled, and deveined
- 6 tablespoons olive oil
- 1 garlic clove, minced
- 3 ears corn, shucked
- 2 cups chopped tomatoes (or grape tomatoes, halved, if good tomatoes are not in season)
- 8 basil leaves, finely chopped
- Salt and freshly ground pepper
- Lime wedges, for serving (optional)
INSTRUCTIONS:
- In a large bowl, toss the shrimp (tails on!) with 3 tablespoons olive oil and the minced garlic; marinate 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the corn and cook over high heat for about 4 minutes. Drain and let cool under running water. Using a large serrated knife and working over a large bowl with one ear at a time, cut the kernels from the cobs by standing each ear of corn upright in the bowl and carefully running the edge of the knife vertically down each side, cutting close to the cob; the kernels will fall off the cob and into the bowl.
- Add the tomatoes, basil, and 2 tablespoons olive oil to the bowl with the corn and toss well. Add salt and pepper to taste.
- Remove the shrimp from the marinade and season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the shrimp and cook until just white throughout, about 4 minutes. Using tongs or a slotted spoon, transfer the shrimp to the bowl with the corn mixture and toss. Serve with lime wedges for squeezing on top, if desired.
