This is a pure orchestra of flavors and textures combining to make amazing, crisp music in your mouth. Makes me want to run hug this darling fellow, right now. Thanks Lou, who cut this out of the WSJ’s Slow Food Fast section of her paper for me.

1 lb large shrimp, cleaned
3 1/2 Tbs olive oil, divided
2 t minced garlic
4 Tbs chopped fresh basil, divided
1/8 t salt
1/4 t pepper
Kernels from 4 ears fresh sweet corn
1 1/2 Tbs white balsamic vinegar
3 cups cubed watermelon
Small Brie wheel, cut in wedges, rind removed

In small bowl, toss shrimp with 2 Tbs olive oil, garlic, and 2 Tbs chopped basil.
Season with salt and pepper.
Set aside to marinate.
Cook corn in boiling water 6 to 8 minutes, until tender.
Drain and place corn in bowl of cold iced water for 1 minute to cool.
Dry corn with towel and remove kernels with sharp knife.
In medium bowl, toss together corn, remaining oil, remaining basil, and vinegar.
Add watermelon and toss gently.
Heat skillet over medium high heat.
Add shrimp mixture and cook 2 minutes per side, stirring often.
Remove from heat.

To plate:
Spoon corn and watermelon mixture on to plate.
Top with a few shrimp.
Place a wedge of Brie on the side.
Drizzle shrimp and Brie with a bit of sauce from skillet.

Serves 4.

From Chef Joseph Lenn, “The Barn” at Blackberry Farm.