Jenn will be joining Cara on Atlanta & Company again at 11:00am on Thursday July 27 for another grilling segment.
On tap for the grill:
Marinated, grilled shrimp with a blistered cherry tomato and corn salad
Shrimp recipe:
2 lb shrimp, PDV (tail on or off)
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Marinade:
3 cloves garlic, minced
1/2 c herbs, finely chopped (basil, parsley, cilantro....anything that you like!)
3 Tablespoons oil
Zest & juice of 2 limes
1/2 Tablespoon crushed red pepper
Mix all ingredients together. Can be mixed a day in advance. Toss HALF of marinade with the shrimp and let sit ~30 minutes or longer if desired.
For shrimp technique:
Soak kebab skewers for at least 2 hours in hot/warm water.
Toss shrimp with marinade and let sit for ~30 minutes.
Skewer the shrimp with 2 skewers per kebab - one through the head side, 1 through the tail side. Once skewered, be sure to separate the shrimp to allow for gaps for air circulation and even cooking.
Preheat the grill to high heat.
Cook skewers on high heat for 2 minutes. Sprinkle with salt, then flip skewers, and sprinkle with another pinch of salt. Remove when the center of the shrimp are opaque going on translucent. Total cook time (at high heat) will likely not go more than 5 minutes depending upon the power of your grill!
Brush the shrimp with remaining marinade on both sides while resting. Remove skewers and add shrimp to the salad base (or anything!) to serve.
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Blistered cherry tomato & corn salad:
6 ears corn, shucked
2 pints cherry tomatoes
1 each poblano chile
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3 each limes, zested & juiced
1+ teaspoon salt
1 Tablespoon oil
pinch cumin, ground
2 Tablespoons cilantro, finely chopped
1 each avocado, small diced
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Preheat the grill to high. Use a basket on half of the grill (for tomatoes).
Without seasoning or fat, add corn and the poblano pepper to 1 side of the grill, and cherry tomatoes into the preheated grill basket.
Grill the corn & pepper on each side until just blistered.
Cook the cherry tomatoes, stirring often by shaking the basket, until a portion of the tomatoes start to pop. Remove from heat and put into a bowl.
Decobb the corn into a bowl with the tomatoes - using a sharp filet knife or serrated knife.
Mix all salad components season to taste.