Cajun Shrimp & Corn

500 grams large shrimp

85 grams butter cut in pieces

525 grams corn kernals

2 tsp. minced garlic

4 scalions thinly sliced

Kosher Salt

BlackPepper

1 cup diced tomatoes

1 diced Jalapeno

4 Tbsp. Worcestershire sauce

1 lemon (half juiced, half in wedges)

1-1/2 tsp hot sauce

1/2 tsp. minced fresh rosemary

8 slices baguette

Heat 2 tablespoons butter in a large pan over medium heat. Add the corn, jalapeno, and half the scallions until the corn starts to brown. Add the tomatoes, 1 teaspoon garlic and about 1/2 cup water. Bring to a simmer and cook untul corn is tender.

In a second pan combine the Worcester sauce, lemon juice, hot sauce, rosemary and remaining garlic. Cook until the liquid is reduced by half.

Add shrimp and butter to this pan. Spoon the liquid over the shrimp to cook.

Serve the shrimp over the corn mixture. Top with remaining scallions. Serve with toasted bread slices and lemon wedge. Serves 4