Grilled Shrimp with Watermelon, Basil, Corn & Burrata

By ltrodrigu

AW, SHUCKS: At this time of year, corn is sweet and tender enough to serve raw. Cubes of watermelon provide additional sweetness as well as crisp texture.

Chef: Joseph Lenn

His Restaurant: The Barn at Blackberry Farm, Walland, Tenn.

What He's Known For: Creating dishes with poetic simplicity in the Smoky Mountain foothills. Locavorism with Southern charm

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 1/2 tablespoons olive oil, plus extra for drizzling
• 2 teaspoons minced garlic
• 4 tablespoons finely sliced basil
• Salt
• Freshly ground black pepper
• Kernels from 4 ears corn
• 1 1/2 tablespoons white balsamic vinegar
• 3 cups cubed watermelon
• 2 balls burrata, halved, at room temperature

Details

Adapted from online.wsj.com

Preparation

Step 1

Preheat grill. In a small bowl, toss shrimp with 2 tablespoons oil, garlic and 1 tablespoon basil. Season with salt and pepper and set aside.

In a medium bowl, toss corn with vinegar and remaining basil and oil. Add watermelon and season with salt.

Grill shrimp over medium-high heat until pink and ends curl, 1-2 minutes per side. Divide burrata, shrimp and corn-watermelon salad among four plates. Season burrata with salt, drizzle with oil and serve.