grilled summer corn & peach salad + jerk shrimp

sweet & spicy..like me lol

hiii, hot saucies & happy long weekend!

A little update before we get to the recipe…

If you’re heading to New Orleans this weekend for Essence Fest I hope to run into you! I’m going back for the 3rd year in a row (eeek!) and I’m so, sooooo excited. I’ll be doing a cooking demo at the Food & Wine Stage in the Convention Center on Saturday, July 5th at 10:15am!

So wake up, come see me and then you can go get a hand grenade on Bourbon lol.

Ok, back to the recipe!

We have crossed over to the summer season and this recipe is giving peak summer produce with sweet corn on the cob & ripe af peaches because it’s stone fruit season! Also, I loveee, like literally love anything Jerk and I recently got a new jerk marinade and sauce from Ting a Ling , yes like the song and it is SO FREAKING GOOD! Yes, we can totally make a homemade jerk marinade but it’s summer so let’s go to happy hour and get a chilled rosé and spend less time in the kitchen.

This dish gives you a pop of sweetness with ripe peaches & grilled corn, heat from the jerk shrimp and it’s a low lift recipe with lots of flavor. Hope you guys love it and make it this long weekend!

Ingredients (serves 2)

• 1/2 lb raw jumbo shrimp, peeled & deveined

• 1-2 tablespoons jerk marinade

  • hot saucie tip: I like Tingaling jerk marinade available online or Walkerswood mild jerk marinade is available in grocery stores nationwide or online! For extra razzle dazzle also grab the Tingaling Jerk Sauce to drizzle over the shrimp!

• kosher salt, to taste & olive oil

Summer Corn & Peach Salad

• 2 ears of corn, grilled & removed from the husk

  • hot saucie tip: if you don’t want to go the extra mile and grill your corn (which I really hope you do) get charred corn in a can!

• 1/2 cup cherry tomatoes, halved

• 2 yellow or white, ripe but firm peaches, cored and chopped

• 1/4 red onion, chopped

• 1/4 cilantro, chopped

• 1 avocado, cored & diced

• flakey finishing maldon salt & fresh cracked black pepper

• 1/2 lemon, juiced

• 1 tablespoon or so extra virgin finishing olive oil

  • hot saucie tip: a light finishing EVOO like Graza Drizzle Olive Oil

Tools

• prep mixing bowls

• chef’s knife

• sheet tray

• grilling tongs

• silicone brush

• grill, if you have one OR cast iron pan for cooking the shrimp + corn

Directions

1. Pre-heat your grill to around 400 degrees.

2. In a sheet pan, season shrimp with salt & drizzle with EVOO.

3. Brush the jerk marinade over the shrimp on both sides.

4. Grill shrimp for no longer than 3-5 minutes to ensure shrimp is cooked but not overcooked & rubbery.

5. In addition to the shrimp, drizzle the corn with EVOO and salt & pepper and brush all over so it is seasoned with s&p and EVOO. Grill for a total of 8-10 minutes, rotating every 3-4 minutes or so to get a good char on them.

6. Once corn is done, hold the corn stable and run your knife along the corn kernels to remove from the cob!

7. For the summer corn & peach salad: add all ingredients together along with the grilled corn. Season with salt, pepper, EVOO & the squeeze of a lemon, toss to combine & taste to adjust seasonings. This is a flavor forward dish because of summer produce so it doesn’t need a lot!

8. Plate the grilled summer & peach salad & top with shrimp and ENJOY!