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http://www.thekitchn.com/feedburnermain

(Image credit: Brie Passano)

In the summer, I never grow tired of shrimp. Whether it’s thrown on the grill or tossed cold in a salad, it’s light and satisfying this time of year. But I find where it really shines is next to corn; its flavor pairs perfectly with the extra-sweet kernels. That’s why these crispy, smoky fritters are exactly what I want to eat through the rest of the summer.

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