Ingredients:

Pickled Red Onions

• ½ cup white distilled vinegar
• 3 tablespoons filtered water
• 1 teaspoon cane sugar
• 1 teaspoon sea salt
• 1 medium red onion, halved and sliced

New England Shrimp “Bake”

• 1 medium to large Idaho® Russet potato, unpeeled
• 2 teaspoons avocado oil, divided
• Salt and pepper, to taste
• 6 wild-caught red shrimp (size 16/20), peeled and deveined, tail on
• 1 teaspoon Old Bay® seasoning
• 1 3-ounce linguiça sausage link
• 1 ear heirloom corn, husked
• ½ lemon
• 1 tablespoon parsley, chopped
• 2 tablespoons Greek yogurt
• Pickled Red Onions, for garnish (see recipe)
• Fresh herbs, for garnish

Directions:

Pickled Red Onions

1. In a saucepan, combine vinegar, water, sugar and salt and bring to a boil. Remove from heat. Place onion slices in a container and pour pickling liquid over onions.
2. Let cool, then refrigerate overnight before using.

New England Shrimp “Bake”

1. Clean potato under cold running water and pat dry. Cover potato with 1 teaspoon avocado oil and sprinkle with salt and pepper. Smoke potato over hickory wood chips for 15 minutes, then wrap in aluminum foil and finish on the grill at 400°F until tender, about 1 hour. Set aside and keep warm.
2. In a large bowl, toss shrimp with remaining 1 teaspoon avocado oil and Old Bay seasoning.
3. On the 400°F grill, place link of linguiça, ear of corn and shrimp. Grill linguiça for 10 minutes, corn for 8 minutes and shrimp for 4 minutes, turning as necessary. Grill the lemon half, cut side down, until charred.
4. Cut linguiça into slices and cut corn off the cob. In a small bowl, mix chopped parsley with Greek yogurt.
5. To assemble: Split potato open lengthwise and hollow out a trench in the potato. Spread parsley-yogurt mixture on the inside. Fill trench with shrimp, corn and linguiça, then garnish with pickled red onion and fresh herbs. Serve with grilled lemon half.