American · FROM THE FDR RECIPES KITCHEN
Garlic-coated shrimp roast quickly while sweet corn warms in a skillet. Serve small portions as an appetizer or add rice for a fuller meal.
Heat the oven to 425°F (220°C). Toss the shrimp with garlic, parsley, oregano, olive oil and a little salt and pepper.
Spread in a single layer on a rimmed baking sheet. Roast for about 7–10 minutes, checking early; the shrimp should be opaque and reach 145°F (63°C).
Meanwhile, melt the butter in a skillet. Add the corn and cook, stirring, until hot. Finish with cilantro and season to taste.
Divide the corn among four small plates and arrange four shrimp on each.
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Adapted from archive recipe 778 with peeled shrimp and a single oven mode. Yield is four small plates; rice is optional and separate.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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