LEMON SHRIMP WITH BASIL-CORN SALAD

Lemon Shrimp with Basil-Corn Salad image

Number Of Ingredients 12

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1/4 teaspoon Salt
1 cup Corn
2 tablespoons Butter
3 Lemons
1 pound Shrimp [peeled, deveined]
1 teaspoon Garlic [minced]
3 tablespoons Olive Oil [divided]
1/8 teaspoon Pepper
1/2 cup Red Onion [chopped]
2 tablespoons Red Wine Vinegar
1/2 teaspoon Dijon Mustard
1/2 cup Basil [fresh, chopped]

Steps:

1. In a large pan bring water to a boil and season with salt. Add corn and boil for 3 minutes. Drain water; transfer corn back to the pan and increase to medium-high heat. Melt butter and cook corn until charred all over, about 10 minutes. Remove corn and sear two halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.
2. Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, salt and pepper. In a large skillet over medium-high heat, cook shrimp until pink, about 3 minutes
3. Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, salt, pepper, remaining tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.
4. Serve corn and basil salad with shrimp and lemon wedges