BY WENDY LECHNER, OWNER OF EMERALD COAST OLIVE OIL
Here on the Panhandle, where the Gulf meets the bountiful land, our local food only needs a gentle nudge to achieve perfection. One of the best treasures is our magnificent fresh Gulf shrimp which literally melts in the mouth.
This simple, aromatic recipe will be a celebration of Florida’s food treasures by adding a tasty, beautiful side dish. A great choice is a zesty corn and tomato salad made with our fresh Florida produce.INGREDIENTS
5 teaspoons good quality olive oil, plus more for the grill
1 teaspoon Spanish paprika
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice
1 1/2 lb fresh Gulf shrimp, peeled and deveined
Combine all the marinade ingredients in a sealable plastic bag and add the shrimp. Place the bag in a bowl and marinate in the refrigerator for 30 minutes. Remove the shrimp from the marinade and thread the shrimp on skewers; discard the marinade.
Heat the grill to medium high and, using tongs, wipe the grates with a paper towel dipped in olive oil so the shrimp are less likely to stick. Grill the shrimp for about 2-3 minutes per side, just until the shrimp become opaque. They’ll continue to cook after removed from the grill so don’t overcook them.
Serve the shrimp on rice with Spiced Corn Salad on the side.
SPICED CORN SALAD
6 cups whole kernel corn, fresh or frozen
2 cups cherry tomatoes, halved
2 tablespoons lemon vinegar or 1 tablespoon lemon juice
1/4 cup good quality olive oil
1/4-1/2 teaspoon Sriracha hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 oz. Parmesan cheese, shredded
Place the corn and tomato in a medium bowl. Combine the vinegar (or lemon juice), olive oil, hot sauce salt, and pepper and pour over corn, toss. Add the Parmesan cheese and gently toss. Chill for one hour before serving.
* For a savory version of this recipe, replace the hot sauce with about 2 tablespoons of basil sliced cross-wise in fine ribbons
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