Life lesson #74: "A firm grip, not too firm, and look that person in the eyes," as my mom used to tell me.
"Nothing worse than a flimsy handshake."
I've always been a fan of the good ol' handshake. They're more intimate than a wave yet don't (pray-fully) obtrude that person's b.o. on you. (Life lesson #231): find self-expression in other forms; it's always better to smell like oxygen.
Truth be told, I'm a handshake judger. It's not that I necessarily deem those with a weak shake as weak themselves or unconfident...or those with painfully tight grips as trying too hard or abusive- it's the same way I judge fashion designers who make clothing with itchy labels: it just doesn't feel right.
What does feel right is this dish and I send it to you with appropriately lingered eye contact, a smile, and a 2-shake shake.
INGREDIENTS: (makes 4 sides)
- 6 oz. shrimp (about 8 ea.), shells on
- 3 tbsp. olive oil
- 1/8 teaspoon smoked paprika
- ½ cup small chopped red onion
- 1 tbsp. minced garlic
- 2 ears of corn, cut off the cob (about 2 heaping cups)
- 1/8 teaspoon cayenne pepper
- 2/3 cup cherry tomatoes, cut in half
- 2 tbsp. thinly sliced scallions
- 1 small hass avocado, cut into ½” pieces
- 3 tbsp. lime juice
For the shrimp:
-Preheat oven to 425˚ F.
-Toss the shrimp in 1 tbsp. olive oil, ¼ teaspoon salt and the smoked paprika.
-Roast for 10 minutes or until shrimp becomes firm to the touch.
-When cool enough to handle, peel shrimp. Using a pairing knife, split open the back of the shrimp (do not cut all the way through) and remove any sediment; reserve.
For the corn:
-In a large rondeau or sauté pan over medium heat, add the remaining 2 tbsp. of olive oil.
-When warm, add the red onion and sweat for 3 minutes, until translucent. Add the garlic and continue to sweat for another minute, just until you can smell the garlic.
-Mix in the corn, cayenne pepper, ½ teaspoon kosher salt and cook another 2 minutes.
-Add another pinch of salt, the cherry tomatoes, scallions, avocado and lime juice.
-Gently toss and serve warm.