Peel shrimp and reserve the shells. Combine the shrimp with the oil and vinegar ¼ teaspoon of salt and ⅛ teaspoon black pepper.

Marinate in fridge for about 1 hour while you prepare the rest of the meal.

Add all salsa ingredients in a blender or food processor and pulse until finely chopped. Set aside.

Peel shallots and reserve skins. Chop shallots finely.

Cut kernels off the corn cobs and reserve cobs.

In a Dutch oven melt the butter and add the shallot skins and the shrimp shells. Saute about 3 minutes then add corn cobs, broth, water, parsley, thyme, rosemary and bay leaf. Bring to a boil, reduce heat and simmer for about 20 minutes. Strain stock through a sieve into a separate pot. Discard solids.

Heat remaining 2 tsps olive oil in a sauce pan large enough to hold the final dish. Add shallots and cook over medium heat about 3 minutes. Add the rice and cook another 2 minutes stirring. Add the wine and let it evaporate while continuing to stir.

Add ½ cup of stock and cook, stirring for a few minutes until stock is absorbed. Continue adding stock ½ cup at a time and stir while it is being absorbed. This will take about 30 minutes. Add the corn kernels with the last stock addition. Cook about 5 minutes, then add ¼ cup of the Parmigiano Reggiano and remaining ½ teaspoon salt and ⅛ teaspoon pepper.

Set risotto aside and keep warm while you sear the shrimp.

Heat non-stick skillet over medium high heat. Sear shrimp quickly in one layer. This may take about 3 minutes. Do not over cook or the shrimp will become rubbery and tough. As soon as shrimp turn pink and opaque they are done.

To serve, transfer risotto to a large bowl. Top with shrimp and remaining grated cheese. Pass the Salsa Verde on the side.