Serves 6 to 8 as an appetizer
1 pound wild Florida shrimp, 20-24 count, peeled and deveined
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Extra virgin olive oil
Coarse salt, freshly ground black pepper, to taste
1/2 cup finely diced red onion
1/3 cup finely diced fire-roasted red peppers
1 finely diced fire-roasted jalapeño
3/4 cup finely diced fire-roasted tomato
1 3/4 cups tomato juice
1/3 cup fresh lime juice
For shrimp ceviche and fire-roasted vegetables:
1. Place shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast 5 to 6 minutes until shrimp are cooked through. Don't overcook. Remove from oven and cool.
2. Combine onion, red peppers, jalapeño, tomato, tomato juice, and lime juice. Season with salt and pepper. Add shrimp and marinate at least 2 hours, but not more than 6 hours.
Corn Salad
2 ears of corn
1 tablespoons white balsamic vinegar
2 tablespoons olive oil
Coarse salt, freshly ground black pepper, to taste
1 tablespoon finely chopped cilantro, for garnish
1. Remove husks and silk from corn. Roast ears on a warm grill until golden brown, or, alternately, roast in oven at 400?F about 15 minutes.
2. Remove from heat and cool for 5 minutes. Cut corn kernels off cob.
3. Toss kernels with vinegar, olive oil, salt, and pepper. Marinate for 10 minutes.
4. To serve, top shrimp ceviche with corn salad and garnish with cilantro.
Cook's notes: It's easy to roast peppers, jalapeños, and tomatoes on a stovetop grill pan. Place grill pan on stove and preheat to medium-high over medium heat. When ready to cook, lightly oil ridges of grill pan. Arrange vegetables on hot grill pan and cook about 4 to 6 minutes per side.
What to drink: A fun wine from Florida, like Key Lime wine from the Florida Orange Groves Winery.