This dish is simple yet sophisticated and relies on high-quality ingredients. Butterflying the prawn makes for a more appealing presentation and also decreases the time you need to cook it. Serve with sparkling wine or a nice Grüner Veltliner.

Yield:  4 servings

Preheat grill to 375˚F and brush with oil. Add corn and grill until all sides are slightly charred, about 15 minutes. Add shishito peppers, and grill until slightly blistered on all sides, about 3-4 minutes.

Slice corn against cob to remove all kernels. Place corn in a medium bowl. Remove stem and seeds from peppers and discard. Dice peppers and add to corn.

Add 1 tablespoon oil to a sauté pan on medium. Add shallots and season with salt. Sauté until light golden brown, about 4 minutes. Add shallots, lemon juice, and parsley to bowl with corn. Toss ingredients together and season with salt and pepper.

Add 1 tablespoon oil to a nonstick sauté pan on medium-high heat. Season prawns with salt and pepper and add to pan. Sear until meat is opaque and just cooked through, about 5 minutes.

To serve, divide corn mixture evenly among 4 serving plates and place 1 prawn on top of each.