"Seasonality and freshness is what we’re all about," she says. "My suggestion is take a walk through the local farmer’s market and start by picking your vegetables. Whatever looks good to you is fair game in this recipe! This is what I found on a recent visit to our Madison Farmer’s Market."
Serves: 4
Ingredients:
1 medium-sized zucchini (avoid the big ones–they’ve gone to seed)
1 yellow squash
1 firm red pepper
2 ears sweet white corn, broken in half
2 ears yellow corn, broken in half
1 head of garlic
2 cups EVOO (or your favorite blended olive oil)
20 shrimp, good-sized; cleaned and de-veined
1/2 pint cherry tomatoes, halved
1 bunch scallions, sliced
1 bunch cilantro, rough chopped
2-1/2 cups fresh lime juice
dash sea salt
dash fresh cracked black pepper
Method:
1) Prepare zucchini, squash, red pepper, cutting all into good size chunks.
2) Cover bottom of large saute pan with 1/2 inch of water, add corn and cover. Steam for about 7-10 minutes.
3) Add the other vegetables and let them steam for 5-7 minutes, just until tender. Drain immediately.
4) Finely chop garlic cloves in food processor.
6) Heat olive oil in small saute pan under very low heat; add garlic and saute for 15 minutes. Do not let the garlic turn brown.
7) Combine garlic olive oil, veggies, and shrimp and quickly saute together. Once the shrimp are bright orange, and firm (not hard) they are done.
8) Add the cherry tomatoes, cilantro, lime juice, sea salt, and cracked pepper. Toss.
Garnish with scallions. Voila!