Grilled Sweet Corn Sauce
2 heads garlic
Olive Oil
Salt and fresh ground black pepper

Heat oven to 400°. Cut the tops off the heads of garlic, drizzle with some olive oil and sprinkle with salt and pepper. Wrap the garlic in foil and place in the oven. Roast the garlic until it is golden and caramelized, about 45 minutes. Remove the garlic from the oven and let it cool to room temperature.

When the garlic is cool, squeeze the cloves of roasted garlic out of the head and into a small bowl. The cloves should be very soft. Mash the roasted garlic with a spoon and reserve it to use in the sweet corn sauce.

2 large ears of sweet yellow corn on the cob
3 slices smoked bacon, finely diced
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. finely minced shallots
1 cup heavy cream
3 tbsp. roasted garlic puree
¾ cup grated English Farmhouse cheddar, (substitute white cheddar)
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
¼ tsp. cayenne pepper
1 tbsp. fresh squeezed lemon juice
Salt to taste
2 tbsp. chopped fresh chives

Heat a large pot of salted water to a boil.

Shuck the outer leaves off the corn and remove the silk. Place the ears of corn into a pot of boiling water and cook the corn for 10 minutes.

Drain the corn and let it cool.

Cut the kernels of corn off the ears and place the corn into a food processor. Pulse the corn in the food processor until it is coarsely ground into a paste but still with bits and pieces of kernels of corn.

Sauté the diced bacon in a skillet over medium heat until the bacon is crisp and golden. Drain the bacon on paper towels.

Heat the butter and olive oil in a skillet over medium heat and add the minced shallots. Sauté the shallots just until they are soft, about 2-3 minutes.

Add the corn, cream, garlic puree and cheese to the skillet and stir the mixture so that it is thoroughly combined.

Add the thyme, sage, cayenne pepper, lemon juice and stir.

Season the sweet corn sauce with salt to taste.

Remove the skillet from the heat and stir in the chopped chives. Immediately serve the sweet corn sauce warm.

Iceberg Lettuce Salad
2 cups finely shredded iceberg lettuce
½ whole cilantro leaves, (do not chop the cilantro)
2 tbsp. olive oil
2 tbsp. fresh squeezed lemon juice
Salt and fresh ground black pepper to taste

Place the shredded iceberg lettuce, cilantro leaves, olive oil and lemon juice in a bowl and toss to combine. Season the salad with salt and fresh ground black pepper to taste.

Shrimp
12 jumbo shrimp, shells on, (use count #8-10 per pound)
2 tbsp. olive oil
2 tbsp. fresh squeezed lemon juice
Salt and fresh ground black pepper to taste

Prepare a barbecue grill.

Leave the shells on the shrimp while they grill so they don’t dry out. But cut a small slit down the back of each shrimp and remove the black vein that runs through the shrimp. This also “butterflies” the shrimp and makes it easy to peel off the shell after grilling.

Place the shrimp directly over the hot coals and grill for about 1-2 minutes until the shells start to turn pink.

Turn the shrimp over and grill for another 2-3 minutes until the shell on the second side is pink and the shrimp meat is white and opaque.

Remove the shrimp from the grill.

While the shrimp are still hot, carefully peel off the shells and place the shrimp in a bowl. Drizzle in the olive oil and lemon juice and season the shrimp with salt and fresh ground black pepper to taste.

Place some of the warm Grilled Sweet Corn Sauce in the center of a serving plate.

Place 3 of the grilled shrimp in a circle on top of the sauce so that the tails are facing into the center of the plate.

Place some of the iceberg lettuce salad in the center of the shrimp and serve.