The weekend is upon us and it is time to save the date with your kitchen. Something simple and different.

This is the shrimp and oven roasted corn recipe.

Corn Directions

Preheat oven to 400 degrees.
Very generously season 5 or more cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 30-40 minutes or until it starts to brown. While it’s cooking, turn the corn occasionally. Cool and cut kernels off cob for the recipe below. Can use the cobs to make this amazing corn stock.

Shrimp Ingredients

• 2 pounds of shrimp, cleaned, deveined, tails removed
• 1 tablespoon of butter and 1 tablespoon of avocado or olive oil
• 2 minced garlic cloves
• 1/2 cup of stock/broth
• 2/3 cup white wine
• Juice from 1 lemon and zest from one half of the lemon
• Kernels from 5 cobs, roasted in oven (directions above)

Directions
Heat 1 tablespoon of butter and oil in a skillet and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides) until okay and put in a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Add the corn in. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan until heated through.