From: Executive chef David Blonsky, Apeiro Kitchen & Bar, Delray Beach, FL. Yield: 4 servings.
2 lb. fresh Florida shrimp, cleaned and deveined
4 ears fresh Florida corn, shucked, kernels cut off the cob
6 vine-ripe plum tomatoes, seeded and small diced
1 red onion, small diced
2 jalapenos, seeded and minced
¼ cup parsley, rough-chopped
2 Tbsp. cilantro, rough-chopped
1 qt. beef stock
3 Tbsp. unsalted butter
½ lb. baby arugula
2 lemons, cut into wedges
¼ cup olive oil
to taste, kosher salt and fresh cracked black pepper
Heat a large sauté pan with half the olive oil; add onion and jalapeno. Saute until onion is translucent. Add corn and sauté until corn begins to caramelize. Season with a pinch of salt and pepper.
Add garlic; cook for another 1 minute, then add tomatoes, beef stock and corncobs. Bring to simmer and reduce liquid by half. Remove corncobs from sauce. Add parsley, cilantro and 2 Tbsp. butter. Adjust seasoning with salt and pepper. Turn off heat; cover pan with a lid.
In another sauté pan, add remaining olive oil and season shrimp with salt and pepper. Add shrimp to the pan, cooking each side for 1 to 2 minutes. Flip to cook the other side. Add remaining butter and swirl the pan to coat shrimp. Remove from heat. Pour sauce into large serving dish, then lay the shrimp on top and garnish plate with baby arugula and lemon wedges.