Grilled Shrimp with “Old Bay” Butter and Fresh Summer Succotash
- Indoor Grill Pan or Grill
- 1 lb. “extra jumbo” shrimp (about 16-20 shrimp per pound), shelled and deveined with tails intact if desired
- 2 Tbsp olive oil
- 2 tsp Old Bay seasoning, divided
- 3 ears of corn, husks and silks removed
- Kosher salt
- 8 Tbsp unsalted butter, divided
- 2 green onions, sliced into ¼” pieces, white and light green parts only
- 1 pt. cherry tomatoes, halved
- 4 Tbsp basil, sliced into strips
- Rinse and dry the shrimp. Place them in a mixing bowl and add 1 tablespoon of the olive oil and 1 tsp. of the Old Bay seasoning. Toss to coat.
- Preheat the grilling pan over medium-high heat on the cooktop. When the pan is smoking, place half the shrimp on the pan, leaving a little space between each one. Cook until pink on one side, about 2 minutes, then turn and cook until the shrimp is opaque, about 1-2 minutes longer. Remove the shrimp from the pan and wipe it down if necessary, then cook the remaining shrimp.
- Drizzle the remaining tablespoon of olive oil over the corn, along with a pinch of salt, tossing with your hands to ensure the corn is evenly coated with the oil. With the pan over medium-high heat, place the whole ears of corn on the grill pan and cook for 8-10 minutes, turning a few times to ensure the corn is browning on all sides. Remove the corn from the grill pan and allow to cool before slicing the corn off the cob.
- In a small saucepan, combine 6 tablespoons of the butter and the remaining teaspoon of Old Bay seasoning. Place over low heat and warm until the butter is melted. Stir to ensure the seasoning is distributed throughout the butter. Keep warm until serving.
- In a frying pan or saute pan, warm the remaining two tablespoons of butter over medium heat. Add the green onions and a pinch of salt and cook, stirring constantly, to soften, about two minutes. Add the corn and the halved tomatoes and another pinch of salt. Cook, continuing to stir, until the mixture is warmed through and the tomatoes are barely softened, about two more minutes. Remove from the heat, then stir in the basil. Taste, adding more salt and a few grindings of pepper if desired.
- Serve the shrimp with the warmed butter for dipping and the succotash on the side.