Grilled Peach Shrimp Lettuce Cups with Basil Corn Relish

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe peaches, pitted and sliced
• 1 1/2 cups fresh sweet corn kernels
• 12 leaves butter lettuce or little gem leaves
• 1/3 cup fresh basil, chopped
• 1 jalapeño, seeded and minced
• 3 Tbsp lime juice
• 2 Tbsp olive oil
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Pat the shrimp dry and toss them in a bowl with one tablespoon olive oil, garlic powder, smoked paprika, half the salt, and pepper until evenly coated.
2. 2Preheat a grill or grill pan to medium-high heat, about 400°F.
3. 3Grill the peach slices for two minutes per side until they show clear grill marks and soften slightly, then transfer to a cutting board.
4. 4Grill the shrimp in a single layer for two to three minutes per side until opaque and lightly charred; remove promptly so they stay tender.
5. 5While the grill is still hot, tip the corn kernels into a grill basket or heavy skillet on the grates and char for four minutes, stirring once.
6. 6Chop the grilled peaches into small pieces and combine them in a bowl with the charred corn, chopped basil, minced jalapeño, remaining olive oil, lime juice, honey, and remaining salt.
7. 7Taste the relish and adjust lime or salt so it tastes bright and balanced against the sweet fruit.
8. 8Arrange three sturdy lettuce leaves on each plate as cups.
9. 9Fill each leaf with a few grilled shrimp and a generous spoonful of the peach-corn-basil relish.
10. 10Serve right away so the lettuce stays crisp and the warm shrimp meets the cool relish.