Grilled Shrimp and Corn Rice ‘Tamales’
4 ears fresh corn, rubbed with oil, seasoned, grilled and kernels removed
3 cups cooked jasmine rice, hot
2 tablespoons chopped chives
2 limes, halved
8 large shrimp, peeled, butterflied
1 cup Ginger-Kiwi-Jicama Salsa
Prepare a steamer. In a large bowl, combine corn, rice and chives. Season with kosher salt and freshly ground black pepper to taste. Lay out 4 banana leaves, 10x10 inches. Place down a rectangular mound of rice, top with 2 pieces of shrimp each, season and squeeze some lime juice on the shrimp. Wrap up and steam the ‘tamales’ for 10 minutes. Open the ‘tamales’ table-side and top with a large spoonful of Ginger-Kiwi-Jicama Salsa.