For one of the ingredients, I used garlic scapes from my garden. If you are not familiar with garlic scapes, they are the stems and “flowers” that shoot out of a garlic plant. Cutting these scapes apparently helps the garlic bulb become even bigger before harvest. The scapes are edible, somewhat a cross between a chive and mild garlic. No scapes you say? Do not fret. Garlic cloves work well too!
4 cobs of corn
1 pound shrimp
1/3 cup green onions, chopped
2 cups mixed baby greens
1 Tbsp. Sriracha
2 Tbsp garlic scapes, chopped (or 2 garlic cloves)
2 ounces Spanish chorizo, thinly sliced
1/2 cup fresh basil, chopped
1 cup cherry or grape tomatoes, halved
1 1/2 Tbsp. olive oil
1. Carefully peel back corn husks to remove silk. Lay husk back onto corn cobs; microwave corn on cob for about 2 minutes. Allow to cool slightly, discard husks and cut corn off cob.
2. Place shrimp in a medium saucepan of boiling water for about 3 minutes until pink, allow to cool then remove shell and cut each shrimp into halves.
3. Add all of the ingredients to a large bowl, mix thoroughly and serve.