Crisp Chipotle Shrimp With Corn And Scallions

• 1/3 cup mayonnaise
• 2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
• 3/4 teaspoon salt
• 4 cups corn (cut from about 7 ears)
• 1/3 cup water
• 4 scallions, thinly sliced
• 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
• 1 to 1 1/2 cups panko (Japanese bread crumbs)

1. Put oven rack in middle position and preheat oven to 475u0b0F.
2. Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.
3. Pulse 1 1/2 cups corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely pureed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.
4. Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
5. Put 1 cup panko in another bowl, then add shrimp in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange shrimp in 1 layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.

mayonnaise, chipotle chiles, salt, corn, water, scallions, shrimp

Taken from www.epicurious.com/recipes/food/views/crisp-chipotle-shrimp-with-corn-and-scallions-238666 (may not work)