Rock Shrimp Martini With Orange Oil

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Shuck the corn, discarding all of the silk, and add the ears to the boiling water.

3. 3

   Cook for 5 minutes, drain and let cool.

4. 4

   Using a sharp knife, slice the kernels from the ears and set aside.

5. 5

   Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.

6. 6

   Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.

7. 7

   (Alternatively, you can broil the onion slices in the oven.

8. 8

   ).

9. 9

   Let cool, then dice the slices.

10. 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.

11. 11

    In a large bowl, combine the corn, onions and mushrooms and toss to mix.

12. 12

    Set aside.

13. 13

    Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.

14. 14

    Set aside.

15. 15

    Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).

16. 16

    Add the rock shrimp with salt and pepper.

17. 17

    Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.

18. 18

    Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.

19. 19

    Toss to thoroughly coat and taste for seasoning.

20. 20

    Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.

* Per serving · 4 servings · Values may vary.