Basil Shrimp with Sweet Corn Salad

Basil Shrimp with Sweet Corn Salad


Basil Dressing
2 cups fresh basil leaves
2 tablespoons lime juice
1 garlic clove, chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup olive oil
Salt and pepper to taste

Grilled Shrimp and Corn Salad
1 pound uncooked jumbo shrimp, peeled, deveined and tails on
5 large ears sweet corn, husks and silk removed
3 tablespoons butter, cubed and melted
metal or water-soaked wooden skewers
1 1/2 cups cherry tomatoes, halved
1/4 cup finely chopped red onion
1 medium jalapeno pepper, seeded and finely chopped
1/2 cup grated Keystone Farms Parmesan cheese
1/2 cup Keystone Farms Cheese Mango Fire Cheddar


Basil Dressing
Place the basil, lime juice, garlic and red pepper flakes into a food processor; cover and process until finely chopped. While processing, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.

Grilled Shrimp and Corn Salad
Grease grill grate. Heat grill to medium.
Combine 1/4 cup basil dressing and shrimp in a large bowl. Cover and refrigerate for 15 minutes.
Brush corn with butter. Grill corn, covered, over medium heat for 6-8 minutes or until tender, turning frequently. Cool corn on a wire rack.
Thread shrimp on skewers. Grill shrimp, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Remove from the heat. Keep warm.
When cool enough to handle, cut corn kernels from the cobs. Combine the corn, tomatoes, red onion and jalapeno pepper in a large bowl. Stir in remaining dressing. Add cheese; toss to combine.
Serve salad with shrimp.

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