Joseph Lenn’s Shrimp & Corn Salad

If you’re in search of another refreshing way to cook and serve grilled shrimp, Chef Joesph Lenn, of Blackberry Farm, has put the tastes of summer into a culinary masterpiece: a corn and watermelon salad topped with shrimp and creamy burrata. Try out the refreshing recipe below, then head to WSJ for the full story on how Chef Lenn created this farm-fresh combination.

Chef Joseph Lenn’s

Grilled Shrimp with Watermelon, Basil, Corn and Burrata

Courtesy of WSJ

4 servings


1 lb. large shrimp, peeled and deveined
3 1/2 tbsp. olive oil, plus extra for drizzling
2 tsp. minced garlic
4 tbsp. finely sliced basil
Salt and freshly ground black pepper
Kernels from 4 ears corn
1 1/2 tbsp. white balsamic vinegar 3 c. cubed watermelon 2 balls burrata, halved, at room temperature


  1. Preheat grill. In a small bowl, toss shrimp with 2 tbsp. oil, garlic and 1 tbsp. basil. Season with salt and pepper and set aside.
  2. In a medium bowl, toss corn with vinegar and remaining basil and oil. Add watermelon and season with salt.
  3. Grill shrimp over medium-high heat until pink and ends curl, 1-2 minutes per side. Divide burrata, shrimp and corn-watermelon salad among four plates. Season burrata with salt, drizzle with oil and serve.

Recipe via WSJ

Try more great eats from Joseph Lenn at the Flavors of Nashville on Sunday, September 22