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1
Bring a large pot of salted water to a boil.
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2
Shuck the corn, discarding all of the silk, and add the ears to the boiling water.
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3
Cook for 5 minutes, drain and let cool.
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4
Using a sharp knife, slice the kernels from the ears and set aside.
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5
Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.
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6
Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.
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7
(Alternatively, you can broil the onion slices in the oven.
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8
).
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9
Let cool, then dice the slices.
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10
Heat 1 tablespoon of butter in a medium skillet and sauté the mushrooms over medium-high heat just until tender, 3 to 5 minutes.
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11
In a large bowl, combine the corn, onions and mushrooms and toss to mix.
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12
Set aside.
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13
Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.
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14
Set aside.
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15
Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).
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16
Add the rock shrimp with salt and pepper.
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17
Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.
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18
Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.
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19
Toss to thoroughly coat and taste for seasoning.
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20
Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.
