Store-bought naan flatbreads get toasty on the grill, layered with mascarpone cheese, sweet shrimp, juicy corn, and tender ribbons of fresh zucchini.
Ingreadient
- 1 (8-ounce) container mascarpone cheese
- 1 garlic clove, grated with a Microplane grater (1/4 teaspoon)
- 2 teaspoons kosher salt, divided
- 3 medium (8-ounce) zucchini, sliced lengthwise into 1/8-inch-thick planks
- 2 (8-ounce) ears fresh yellow corn, husks removed
- 1/4 cup extra-virgin olive oil, divided
- 1/2 teaspoon black pepper, divided, plus more for servin
- 1 pound unpeeled raw medium shrimp (thawed if frozen)
- 4 (3-ounce) naan flatbreads (such as Stonefire)
- 1/2 teaspoon smoked paprika
- Torn fresh basil, for garnish
Direction
- Stir together mascarpone, garlic, and 1/2 teaspoon salt in a medium bowl; set aside. Toss together zucchini, corn, 1 tablespoon oil, 1/4 teaspoon pepper, and 1 teaspoon salt in a large bowl.
- Peel shrimp, and devein. Using a paring knife, gently cut along back of shrimp, cutting three-fourths of the way through, until you reach the tail. Toss together butterflied shrimp, 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Brush both sides of flatbreads evenly with remaining 2 tablespoons oil.
- Preheat grill to high (450°F to 500°F). Place corn on oiled grates; grill, uncovered, until corn is bright yellow and evenly charred, about 10 minutes, turning occasionally. Add zucchini, shrimp, and flatbreads during final 5 minutes of corn grilling time; grill, uncovered, until shrimp are just pink on each side, about 1 minute and 30 seconds per side; zucchini is charred and just tender, 1 to 2 minutes per side; and flatbreads are lightly toasted on bottoms, 1 to 2 minutes. Transfer corn to a cutting board, and transfer zucchini, shrimp, and flatbreads to a baking sheet. Cut corn kernels from cobs; discard cobs.
- Reduce grill temperature to medium (350°F to 400°F). Stir corn kernels into mascarpone mixture in medium bowl until combined. Spread about 1/4 cup corn-mascarpone mixture over grilled side of each flatbread. Top evenly with zucchini and shrimp. Sprinkle evenly with smoked paprika. Grill flatbreads, covered, until bottoms are lightly toasted, 2 to 3 minutes. Garnish with basil and additional pepper. Cut into planks, and serve.
