Grilled Shrimp, Corn, & Lima Bean Salsa

Grilled Shrimp, Corn, & Lima Bean Salsa
½ pound large raw shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

Corn and Lima Beans:
1 cup sweet corn kernels, thawed if frozen
1 cup baby lima beans, blanched for 3 minutes
(or use fresh fava beans when in season)
1 Roma tomato, finely diced
1 small jalapeno pepper, cored and diced
1 cup chopped cilantro
1 whole pasilla or poblano pepper, cored and roasted in oven
Juice of 1 lime
1 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped red onion

12 baby grape tomatoes, sliced in half lengthwise
8 ounces sour cream mixed with 3 tablespoons half-and-half or milk
Sprigs fresh cilantro
12 ounces tortilla chips

Toss the shrimp with oil, salt, and pepper. Heat a grill pan; grill the shrimp
For 3 to 4 minutes per side. Cool. Coarsely chop shrimp. Place in a bowl with corn, lima beans, tomato, jalapeno pepper, cilantro, pasilla pepper, lime juice, salt, olive oil, and onion. Toss.
Taste for seasoning. Place salsa in the center of a decorative platter, arrange the tomatoes around the salsa, and drizzle with sour cream mixture with a fork back and forth over the salsa.
Top with a few sprigs of fresh cilantro. Serve with Chips. Makes about 4 cups salsa.

*NOTE To blanch vegetables, bring 3 cup water, 1 teaspoon salt, and 1 teaspoon olive oil to a boil. Add the vegetable (in this case, lima beans) and simmer for 3 to 4 minutes, until bright green and tender. Drain. If using fava beans, you will have to cook them a little longer, about 8 to 10 minutes.

**NOTE Wrap the cored pasilla pepper in aluminum foil and bake in a 375 degree oven for 20 minutes, or until softened. When cool, slice the pepper into thin strips or chop coarsely. Pasilla or poblano peppers are mild in heat but packed with lots of flavor when cooked. They are best when grilled, roasted or stuffed and baked.

Olive Tapenade Palmiers
1 package (17.3 oz) frozen puff pastry sheets, thawed
1 container (7 oz) olive tapenade (green or black olive)
1 cup shredded Parmesan cheese

Unfold the pastry sheets on a work surface. With a rolling pin, roll out the dough so that there are no folds visible. Brush both sheets with the olive tapenade. Sprinkle with shredded cheese. Start rolling the dough from one end halfway to the center of the pastry, and then roll from opposite end of dough to center, meeting in the middle. (It looks like two spirals meeting in center of dough.) Turn the pastry over so that the smooth side is on top and the folded surgace is on the bottom. Using a sharp serrated knife, cut each roll into half-inch-thick slices and place cut side down on a large baking sheet lined with parchment paper or Silpat. There should be about 16 slices per roll. Bake on middle rack of a preheated 425 degree oven for 15 minutes, or until golden and puffed. Remove from oven, cool slightly, and then remove from pan. Make about 32 pieces of pastry.

Marguerite Marceau Henderson

Author – “Small Parties”

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