Grilled Shrimp with Sweet Corn Succotash

Directions Print

Salad:

1. Char corn slightly on HOT grill, let cool, then cut corn off cob. This should yield about one cup. Add corn into a mixing bowl. To the mixing bowl, add halved or quartered Tomatoes (depending on size).
2. Add small diced shallots, juice from 1 grilled lemon, 3 tablespoons avocado 2 oil. Add 1 cup diced avocado, tear basil directly over top of other ingredients. Season with salt and pepper to taste. Gently fold all ingredients together, taking care not to break apart the avocado. Let stand for 10 minutes for ingredients and flavors to marinate.

Grilled Shrimp:

1. Slightly butterfly shrimp (just enough to open up) add butterflied shrimp, juice of ½ grilled lemon, 3 tablespoons avocado oil, season with salt and pepper to a mixing bowl and mix together. Place shrimp on hot char grill (wood burning if you have one) for about 2 minutes, then flip, cook for one more minute or until slightly charred while keeping them tender and juicy. Slice the baguette on a heavy bias ½ inch thick rub with remainder of the avocado oil and grill 30 seconds on each side.

Plating:

1. On a plate with deep border, spoon salad mixture to the center of a plate. Layer shrimp around salad, garnish with grilled lemon, basil flowers and grilled bread. Enjoy!