Grilled Gulf Shrimp with Sweet Corn Coulis
Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by Meg Bickford of Commander's Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp. Corn may be sweeter or starchier depending on the season—adjust to taste with up to a teaspoon of sugar, if desired.
Find pure cane vinegar at creolefood.com.
Corn coulis can be made up to 1 day ahead and stored in an airtight container in refrigerator.
Rich, full-bodied California Chardonnay: 2018 Talbott Kali Hart.