This would be a good fancy first course for a simple grilled-meat dinner.
2 ears fresh corn
1 English cucumber, diced
1 red bell pepper, diced
1 cup baby spinach
1/2 cup chopped cilantro
3 scallions, sliced
1 tablespoon grated fresh ginger
Salt and freshly ground pepper
1/4 cup coconut milk
1 pound (16/20 count) shrimp, peeled and deveined
1/4 cup dark rum
1/4 cup olive oil
1. Preheat the grill. Roast corn cobs on grill until charred but not burnt.
2. Scrape corn kernels off cobs with a sharp knife and place in a large bowl. Add cucumber, bell pepper, spinach, cilantro, scallions, and ginger. Season with salt and pepper to taste. Add coconut milk and toss.
3. Season shrimp with salt and pepper. In a medium skillet, cook shrimp over high heat for 2 minutes. Deglaze the pan with rum and cook to reduce the sauce.
4. Place shrimp in center of plate and spoon pan sauce around. Place a good amount of corn relish on top of the shrimp.