Get about one pound of local shrimp, peeled and deveined. Heat large pan on medium high heat. Add two tablespoons of Olive Oil and then add shrimp. Cook for three minutes, then add the corn broth. Simmer for four minutes more and serve over rice or pasta, along with healthy tartar sauce.
Here is the recipe for the corn broth. Ingredients are 8 silver queen corn cobs, one tablespoon of honey, two quarts of water and a pinch of sea salt. Combine all ingredients and simmer for 45 minutes. Discard cobs and use broth for sauces, soups, pasta or rice dishes. Freeze unused broth for up to six months.