Ingredients:
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 cups corn, frozen ( thawed)
2 cups shelled edamame, frozen ( thawed)
20 large shrimp, peeled and deveined
4 scallions, trimmed and thinly sliced
1/2 cup fresh basil, chopped
salt
pepper
Directions:
Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
Whisk the first four ingredients together in a small bowl to make a vinaigrette.
Cut four 10×12 inch pieces of aluminum foil.
Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
Top each pile of corn and edamame with 5 shrimp.
Drizzle shrimp with vinaigrette and top with scallions.
Season with salt and pepper.
Fold up each piece of foil to form a packet, making sure to seal.
Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
Carefully open packets to release steam.
Sprinkle with basil and serve.
Servings: 4
Time preparation: 15 min.
Time total: 28 min.