For the fourth part of The Endless Horizon series, we're joining Erin McGrady and Caroline Whatley of Authentic Asheville as they explore Edisto Island in the Low Country of South Carolina. Shop a collection of the gear they used in the Endless Horizon Collection, and don’t miss their guide to the local sights!
One of the tell-tale signs of summer on the Carolina coast is a plate loaded up with summer-fresh vegetables and locally caught seafood. This meal, grilled shrimp with sun-ripened tomatoes, cucumber, and onion salad and an ear of grilled corn, is simple and easy, which makes it perfect for camping, but also tasty and filling, which is one of the reasons it's one of our go-to dishes when we visit Edisto. Oh, and on the off chance that you're not up for cooking, Flowers Seafood Co., located near Edisto State Park, also has to-go baskets of shrimp, scallops, oysters, hush puppies, and more.
Gear
Ingredients
- ½ pound of headless shrimp
- 2 T olive oil
- Salt and pepper to taste
- 2 ears of corn
- 1 T olive oil
- Salt to taste
- 2 medium cucumbers
- ½ pint cherry tomatoes
- ¼ purple onion
- ½ lemon
- 2 T olive oil
- Salt and pepper to taste
Method
Light your Takibi Fire and Grill before prepping your food. First, you'll want to let the wood burn until you have about two inches of hot coals. Once you have hot coals, set the grilling rack on the lowest setting to be closest to the coals.
Meanwhile, get to work on your ingredients. Start by cutting the ends off the cucumber, slicing it into half-inch pieces, and putting it in the Tableware Bowl M with about 2 T of olive oil. Add your tomatoes and some thinly sliced purple onion, and then season with salt and pepper.
Next, peel and devein your shrimp but leave the tail on. Toss them in olive oil and also season with salt and pepper. We love the natural flavors of shrimp and keep our seasoning to a minimum, but if you love food with a little kick, you may want to add some Old Bay or Zatarain's to your dish.
Lastly, shuck your corn and rub a little olive oil on it.
Once your coals are ready:
Set the corn on the grill and rotate it periodically. Add your shrimp to the Takibi two minutes after placing the corn on the grill. Cook the shrimp a minute and a half on each side, and when the time's up, plate it up and enjoy!
*Please note that due to high wildfire risk in some parts of the United States, burn bans may be in place. Always check campfire restrictions and follow them closely. Check out the Grill Burner as an alternative cooking solution.
