Rock Shrimp Martini With Orange Oil - corn

Method

• Bring a large pot of salted water to a boil.
• Shuck the corn, discarding all of the silk, and add the ears to the boiling water.
• Cook for 5 minutes, drain and let cool.
• Using a sharp knife, slice the kernels from the ears and set aside.
• Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.
• Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.
• (Alternatively, you can broil the onion slices in the oven.
• ).
• Let cool, then dice the slices.
• Heat 1 tablespoon of butter in a medium skillet and sauté the mushrooms over medium-high heat just until tender, 3 to 5 minutes.
• In a large bowl, combine the corn, onions and mushrooms and toss to mix.
• Set aside.
• Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.
• Set aside.
• Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).
• Add the rock shrimp with salt and pepper.
• Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.
• Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.
• Toss to thoroughly coat and taste for seasoning.
• Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.