Grilled Shrimp, Corn & Basil Bucatini with Toasted Breadcrumbs

• Pat the shrimp dry with paper towels. Drizzle the shrimp and corn with olive oil, season with salt, and set aside.
• Preheat a charcoal or gas grill to medium-high heat. Once hot, place a small skillet on the grill and coat the bottom with olive oil. Add the breadcrumbs and cook, stirring frequently, until deep golden brown, about 4-5 minutes. Season with salt and pepper, then remove from the grill and set aside.
• Grill the shrimp and corn at the same time. Cook the shrimp for 2-3 minutes on the first side, then flip and cook for another 1-2 minutes, until bright orange, lightly charred, and just cooked through. Remove from the grill.
• Grill the corn, turning occasionally, until charred on all sides, about 8–10 minutes. Remove from the grill and let cool slightly, then slice the kernels off the cob.
• Meanwhile, bring a large pot of generously salted water to a boil. Add the bucatini and cook until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain.
• Return the pasta to the pot over low heat. Add a generous drizzle of olive oil, butter, garlic, lemon zest and juice, corn, basil, and grilled shrimp. Toss, adding a splash of reserved pasta water as needed to loosen and coat the pasta. Season to taste with salt and pepper.
• Transfer to a large serving platter and finish with toasted breadcrumbs, additional basil, grated Parmesan, and olive oil.

Pick up fresh shrimp from your local Adams seafood department and corn, basil, and lemon from the produce department.