Corn & Blueberry Salad with Grilled Shrimp


I feel very blessed that over the last 6-7 years I have been able to work with some of the finest chefs in Nashville through my contributions to Nashville Lifestyles Magazine and my blog.  Now I am super excited to be a part of an even larger culinary pool of talent by serving as Blog Ambassador for the 2014 Music City Food & Wine Festival.

As part of my “duties”, which seems more like a privilege than anything, I am slated to contribute to the Festival’s blog and then help promote the event leading up to, during, and after the fun.  I have decided that my contribution is going to be to highlight chefs that will be a part of the event and my buddy Chef Hal Holden-Bosch at Lockeland Table was the first one to come to mind that I wanted to work with again.

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I met Chef Hal about 6 years ago when we did a collaboration for an entertaining feature for Nashville Lifestyles AT Home magazine.  He prepared a fall menu for the piece and I was in charge of the tablescape and the rest of the party details.  At the time he was executive chef at Eastland Cafe, which quickly  became our favorite watering hole as it was within walking distance of our house in East Nashville.  Drew and I quickly formed a friendship with Hal and his now business partner and General Manager at Lockeland Cara Graham.

Almost 2 years ago, Chef Hal hung up his apron at Eastland and picked up the proverbial hammer to nail the sign on the door of his very own restaurant Lockeland Table.  It is more than a chef’s dream to have your own restaurant and Hal certainly has worked hard at making his an uber success not only in the old neighborhood, but throughout Nashville and even nationally with major nods from James Beard as one of the semi-finalists for the Best New Restaurants in 2013 as well as shout outs from the Los Angeles Times, Southern Living Magazine and more.

In addition to being a top chef in Nashville, Hal takes great pride is being  top dad to his adorable 2-year old and a great husband to his wife.  Owning his own restaurant has allowed him the ability to do it all.  He most recently won the Nashville Scene Iron Fork Challenge in Nashville with his sous chef Danny and they are headed to the World Food National Championship in November in Las Vegas.

DO NOT miss your chance to see Chef Hal’s work in action at the Music City Food & Wine Festival.  Tickets can be purchased here.  There are several great options to be a part of this culinary extraordinaire!!  See below the recipe for the full line-up of talent at this year’s event!!!

Corn & Blueberry Salad with Grilled Shrimp

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4-6

Corn & Blueberry Salad with Grilled Shrimp


  • 1/2 pound raw Gulf shrimp, shell on (16-20 count)
  • ½ pint grape or cherry tomatoes, halved (use a variety of types and colors for better presentation and flavor)
  • ½ pint whole blueberries
  • ¼ cup garden fresh cucumber, seeded and cut into small pieces
  • ¼ cup red onion, thinly julienned
  • 2 tablespoons garden herbs, torn (green basil, tarragon)
  • 1 tablespoon good olive oil
  • 1-2 teaspoons Sherry vinegar
  • Kosher salt & freshly cracked black pepper to taste
  • For the Shrimp:
  • Drizzle of good olive oil
  • 1 garlic clove minced
  • ½ teaspoon fresh parsley
  • Kosher salt & freshly cracked black pepper to taste


  1. Heat the grill burner or cast iron grill pan if cooking inside over medium high heat. Turn down the heat to medium and lightly spray with oil. Place shrimp in shell on burner and grill on each side for 1-2 minutes or until shells are pink and appear done. Set shrimp aside to cool in shells.
  2. Combine tomatoes, blueberries, cucumber, and onion in a bowl. Add torn herbs. Drizzle with olive oil and Sherry vinegar. Toss gently to coat. Season with salt and pepper to taste. Let sit 10 minutes to marry and then very gently toss to coat.
  3. Peel shrimp to tail. Place in a bowl and dress with drizzle of olive oil, garlic clove, parsley and salt & pepper to taste. Toss to coat.
  4. Plate salad onto individual small bite plates. Top with shrimp and serve.


Chef Hal will be smoking his shrimp for the Festival, but if you are making this dish at home, grilling the shrimp will be just as effective.


Photo - Andrew Zimmern
Andrew Zimmern
2010 publicity photo.jpg

Trisha Yearwood

Michael Symon
Morimoto Waikiki

Masaharu Morimoto
Tyler Florence

Tyler Florence
JW table

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Tim Love
Photo - Amanda Freitag

Amanda Freitag
Award-winning chef, Mike Lata, at Fig.

Mike Lata
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Aarón Sánchez
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Frank Stitt
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Tandy Wilson
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Andy Ticer & Michael Hudman
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Alon Shaya
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Kahlil Arnold

Roderick Bailey
Matt Bolus

Matt Bolus
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Larry Carlile

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Chef Trey Cioccia

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Jay Flatley

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Giovanni Francescotti

Sarah Gavigan

Robert Grace
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George Harvell

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Hal M. Holden-Bache
John Lasater

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Andrew Little
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Pat Martin

Todd Alan Martin

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Trevor Moran

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Charles Phillips

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