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
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.
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