16 shrimps (size 21-25, not peeled),
1 teaspoon minced garlic,
1 teaspoon chopped parsley,
1 pinch dried oregano,
1 tablespoon extra virgin olive oil,
1 tsp. chopped fresh cilantro,
12 ounces sweet corn,
1 tablespoon butter,
salt and white pepper to taste.
Recipe: Mix the minced garlic, chopped parsley, dried oregano and olive oil in a small bowl. Butterfly the shrimp and brush them with the garlic mixture. Season the shrimp with salt and white pepper and cook it in a preheated oven at 450 F for about 10 minutes or until ready. Halfway through the cooking, switch the oven only to broiling (only the top element to be on). Make sure you do not overcook it. In the meantime, heat the butter in a pan and saute the corn. Season the corn with the chopped cilantro, salt and pepper to taste. Serve the garlic shrimp appetizer in the way seen in the picture.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.