Sur La Table's Tequilia-Lime Shrimp with Roasted Corn and Green Onion Salsa
(Yields: 4 servings)
2 tablespoons extra-virgin olive oil
1 tablespoon finely minced shallot
2 teaspoons finely minced garlic
2 Fresno (red jalapeno) chiles, trimmed, seeded and finely chopped
1/3 cup tequila
1 tablespoon firmly packed light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound large shirmp, peeled and deveined
4 ears corn in husks, soaked in water for 30 minutes
1 bunch green onions, trimmed
2 large ripe Haas avocados, peeled, pitted and cut into 1/4 inch dice
3 ripe plum tomatoes, cored, seeded, and cut into 1/4 inch dice
Juice of 2 limes
Kosher salt and freshly ground black pepper
Hot sauce to taste (optional)
Vegetable oil, for brushing grill grates
1/4 cup fresh cilantro leaves for garnish
Lime wedges, for serving
To prepare marinade, place oil, shallot, garlic, chiles, lime juice, tequilia, brown sugar, cumin, and oregano in a medium mixing bowl, whisking to combine. Pour marinade into large zip-top bag. Add shrimp, turning several times to coat. Place shrimp in refrigerator and marinate 30 minutes.
While shrimp marinates, prepare a morderate charcoal fire, preheat a gas grill to medium or heat a large grill pan over medium heat. Grill soaked ears of corn, turning frequently, until tender, about 15 to 20 minutes. During last two minutes of grilling, add green onions to grill and cook until wilted and slightly charred. Transfer green onions to a cutting board and cut into thin slices. Transfer corn to a rimmed baking sheet and cool enough to handle. Remove husks and corn silks. Using a corn stripper, remove kernels and place in medium mixing bowl. Toss with avocado, tomato, lime juice, and green onions. Taste and season with salt and pepper and hot sauce if using. Set aside.
Drain marinade from shrimp and discard marinade. Brush girll grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Sear shrimp on both sides, turning once with tongs or a fish spatula, until no longer pink about 3 to 4 minutes.
To serve, divide shrimp evenly between four serving plates. Top with salsa and garnish with cilantro leaves. Serve immediately.