For the marinade:
- 24 jumbo shrimp (1-11⁄2 pounds), shelled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Salt and freshly ground black pepper
For the glaze:
- 1⁄2 cup dark brown sugar
- 1 stick unsalted butter
- 1⁄2 cup KINGFISH Silver Rum (locally sourced in New England)
- 2 tablespoons Dijon mustard
- 1 tablespoon champagne vinegar
- 1⁄4 teaspoon black pepper
- Pinch of salt
- Vegetable oil, for the grill
In a large mixing bowl, stir together the oil, lemon juice, garlic and salt and pepper to taste. Add the shrimp and toss to coat. Allow to sit for 15 minutes while preparing the glaze.
In a medium saucepan, combine the brown sugar, butter, rum, mustard, vinegar, pepper and salt. Bring to a boil, then reduce heat to medium. Simmer the mixture, stirring occasionally, until thick and syrupy, 5-8 minutes. Taste for seasoning and adjust as needed. Remove from heat and set aside.
Prepare your grill (outdoors) or grill pan (indoors). Brush the grill grate with oil. Grill the shrimp until cooked through, 2-3 minutes per side, generously basting with the glaze. Serve the shrimp over the corn salad immediately. Reserve some glaze as presentation for the plate.
Corn Salad with Cilantro-Mint Dressing
For the dressing:
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup champagne vinegar
- 1 to 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 6 large ears corn, husks and silks removed
- 1/4 cup light olive oil
- Olive oil, for brushing 6 scallions, green and pale green parts thinly sliced
Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
Preheat the grill to medium-high. Brush the corn with some oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 t-3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, and green onions in a bowl, then season with salt and pepper. Add the dressing and toss to coat.
As discussed in the segment, this recipe can have flavor variation. Pictured is Dr. Mike's variation on the recipe, made with a Johnny cake. He used a bean, avocado, pea shoot salad with the same cilantro-mint dressing. He added some fresh blood orange as well. He used a dark rum in his glaze.