- Preheat barbeque on medium high heat.
- Place the shrimp in a small bowl and add ½ cup of beer, shallots, thyme sprigs and garlic. Cover with plastic wrap and allow the shrimp to marinate for 10-15 minutes in the fridge. Slice onions into ½ centimeter thick rounds, keeping the rings together. Drizzle with olive oil and season with salt and pepper. Grill on both sides until slightly charred, remove to a dish and season with red wine vinegar and 1 Tsp on olive oil. Allow onions to cool completely. Remove shrimp from the beer marinade (save marinade), season with salt and pepper and grill on the barbeque. Set aside to cool. Drizzle corn with olive oil, season with salt and pepper and grill on the barbeque for 10 minutes until slightly charred. Remove corn from the barbeque, allow it to cool slightly and cut kernels off of the cob.
- To make the vinaigrette, bring the shrimp marinade to a boil and reduce to 2 tablespoons. Cool liquid completely. Add honey mustard to the shrimp reduction and slowly whisk in the onion marinade. Season with salt and pepper.
- In a medium pot, cover potatoes with the remaining beer and cold water. Season with salt and bring potatoes to a simmer, cooking until just tender. Strain the potatoes from the cooking liquid, place in a medium size bowl and pour vinaigrette over top. Once potatoes have cooled most of the way combine with the other ingredients and finish with chopped chives. Check for seasoning and add salt and pepper if needed.
© Muskoka Brewery Inc.
Suggested Pairings: You could try a thirst quenching style like a pils or lager to not overpower this dish.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.