I’m back again from another quick trip to the beach with a few pounds of fresh Georgia shrimp. And with ears and ears of corn in my box, how can I resist this quick salad? Sorry I don’t remember the origins of this recipe.
Ingredients:
1 pound raw shrimp, shelled 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more for seasoning cooking water 1/4 teaspoon baking soda Kernels from 3 ears of corn 2 tablespoons fresh lime juice, divided 1 serrano pepper, thinly sliced, optional 1 bell pepper, diced (about 3/4 cup) 1/4 cup roughly chopped fresh cilantro leaves and tender stems 3 tablespoons extra-virgin olive oil Freshly ground black pepper
Preparation:
Combine shrimp, 1 teaspoon kosher salt and baking soda in a medium bowl and toss to coat. Set aside in refrigerator while you cook the corn.
Bring a medium pot of well-salted water to a boil. Add corn and cook until tender-crisp, about 3 minutes. Drain and set aside.
Add shrimp to now-empty pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt along with 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming. Add shrimp and turn off heat. Cover pot and leave shrimp in the hot water until it is pink and firm to the touch. Drain and when all the moisture is evaporated, add to the corn.
Combine cooked shrimp and corn with serrano pepper, bell pepper, cilantro, olive oil, and remaining lime juice. Toss to coat, season to taste with salt and pepper, and serve.