|12||rosemary branches, each about 10 inches|
|10||ears fresh corn|
|⅓||cup lemon juice|
|Grated rind of 1 lemon|
|1||tablespoon white wine
|2||cloves garlic, finely chopped|
|2||teaspoons grainy mustard|
|Salt and pepper, to taste|
fresh rosemary (use leaves from branches)
|⅔||cup olive oil|
|2||pounds large (16 to 20 count) shrimp, peeled,
with tail shells left on
|2||large zucchini, trimmed|
1. Strip and chop the leaves from all but the tips of the rosemary branches. In a baking dish, soak the branches in water to cover for 30 minutes. If using bamboo skewers, soak them too.
2. Peel back and discard the outer tough layer of the corn husks, leaving a few layers for insulation. Peel back the top third of the husks and pull out most of the silk; don’t worry if you can’t remove all of it. Fold the husks back to their original shape.
3. In a large bowl, whisk together the lemon juice and rind, vinegar, garlic, honey, mustard, salt, pepper, parsley, and rosemary. Gradually whisk in the oil. Set aside about ¼ of the marinade. Add the shrimp to the remaining marinade and stir well. Cover and refrigerate for 45 minutes.
4. On each rosemary branch, thread 3 to 4 shrimp, piercing both the thick and curled ends.
5. Cut the zucchini in half crosswise, then quarter each piece lengthwise to make 16 wedges. In a baking dish, arrange the wedges in one layer, cut sides up. Sprinkle generously with salt and pepper and brush with the remaining marinade. Marinate for 30 minutes.
6. Prepare a charcoal grill or turn a gas grill to medium-high heat.
7. Grill the corn, turning often, for 10 to 12 minutes, or until charred. Grill the zucchini for 3 minutes on a side, turning once, until tender. Grill the shrimp for 2 minutes on a side, turning once, until opaque and cooked through. Reserve 8 shrimp and 6 ears of corn for the chowder.
8. Cut off the stem ends of the remaining corn and peel back the husks and silk. Arrange the corn,
zucchini, and shrimp skewers on each of 4 plates. Sally Pasley Vargas