Calabrian Shrimp & Prosciutto Crostini

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and thinly slice the shallot. Halve the baguette lengthwise; halve crosswise on an angle. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a medium bowl; add the chile paste and a drizzle of olive oil. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes. Pit and roughly chop the olives. Pick the mint leaves off the stems.

Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced shallot. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to a bowl. Wipe out the pan.

Place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. While the baguette toasts, in a bowl, combine the softened butter, lemon zest, and as much of the garlic paste as you’d like. Remove the plastic lining between the slices of prosciutto. Remove the toasted baguette from the oven; evenly top with the lemon-garlic butter and prosciutto (tearing into pieces before adding). Transfer to a serving dish.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated shrimp and halved tomatoes. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque. Add the mascarpone and chopped olives. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the shrimp are cooked through. Turn off the heat; stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Transfer to a serving dish.

To the pot of cooked pasta, add the reserved pasta cooking water, cooked corn, mozzarella (tearing into small pieces before adding), pesto, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp with the finished pasta and crostini on the side. Garnish the shrimp with the mint leaves (tearing just before adding). Enjoy!