Ingredient List Print Recipe
- 2 pounds medium sized shrimp (@ 15 per pound)
- 1 bay leaf
- 1T crushed peppercorns
- 1 lemon in quarters
- 3 ears sweet corn kernels, cut from the cob
- 1 cup shaved scallions
- 1 lemon thinly sliced
- 2 fresh hot green chiles, split
- 5 sprigs fresh marjoram
- ¼ cup fresh lemon juice
- 3T minced dill
- 3T white vinegar
- 2T sugar
- ½ cup olive oil
- Salt and pepper to taste
Light, Refreshing & Perfect for Summer.
I love this dish. Served as a main (with fried green tomatoes and crusty baguette) or a hearty side with pulled pork, it’s one of my go-to summer staples. You could make this ahead of time & it’ll be good, but it’s far superior when served immediately. I like to use serrano chiles (found at just about any grocery store) because they offer a more consistent heat than jalapeños.
In a large sauce pan place the shrimp in just enough water to cover.
Add the bay leaf, peppercorns, and the quartered lemon, squeezed.
Bring to a boil over moderately high heat.
Add the corn, marjoram, chile and stir once, remove from heat.
Drain and turn into a serving bowl.
Remove the lemon and bay leaf.
Fold in the scallions and lemon slices.
Pour the vinaigrette over the corn/shrimp.
Let stand for 20 minutes tossing occasionally.
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