"Wowza!" Does that phrase ever pop into your mind?

How about "Gadzooks!" or "Eureka!"? Are these the explatives that fall from your lips when faced with something so perfectly and so unexpectedly delicious?

Well, I bring this up because I have got an "Egad!" recipe for you today. Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp.

One bite and you will join the chorus in "Hallelujah!".

The simplicity of their preparation makes them all the more fantastic. The fact that they are finger food makes them not just delicious but fun.

I love finger foods and make a point of bringing you frequent posts featuring them. Because there is something about finger food. It seems both sophisticated and mischievous. Finger food is party food and I am sure that is where the allure stems.

It's time to say goodbye to corn. It's been seven great days of corn recipes and I know we'll all be sad to see it end. But sweet summer corn will be around for at least another month so the end of this series doesn't have to mean the end of corn for any of us (in this hemisphere!).

For this last of my corn recipes I am going to do a corn brulee. It's a corn-sweetened custard with whole kernels topped with spicy candied bacon and served with a very savory tomato sorbet.

Although the custard is made sweet with the infusion of corn, this is not what I'd consider a dessert. In fact I am serving mine as a first course and my brother Grant is pairing this custard with Vouvray.

But before we get to the wine let's recap this madcap week of corn recipes. It's hard for me to pick a favorite, so here they are in reverse chronological order: Fresh Corn & Sun Dried Tomato Angel Hair Pasta, Old Fashioned Corn Chowder, Corn & Zucchini Fritter Stacks with Bacon and Avocado, Seared Scallops with Succotash, Grilled Chicken with Raw Corn & Grilled Bread Salad.

We started with Grilled Corn with Feta & Lime. It's the only on-the-cob recipe I presented this week and I saved its mention for last because I thought I'd end this week of corn with some valuable tips on removing corn from the cob. Of course they sell devices for just such a chore, but I personally don't like to have tools cluttering up my drawers that only have one job in life. So I rely on a chef's knife to get the job done.

This is Day 6 of my Sweet on Corn series. That means it is the sixth of seven posts dedicated to sweet summer corn. I always forget how hard these series can be, too. But when I say seven posts in a row. I mean it. Seven posts. Seven days. No breaks.

But that doesn't mean I can't simplify some. So today's corn conundrum solves itself with a pasta dish.

It’s not something you see every day but “fresh corn and pasta make a great combination of flavors. When sun-dried tomatoes and toasted garlic are added you get an intensity of flavors that belies the simplicity of the cooking.”

That’s a quote from Michael Chiarello. He sums this pasta dish up very well– so I went ahead and included his words. The inspiration and flavors for today’s corn recipe comes from him. Sure I simplified and edited quite a bit from his original recipe, but I do believe I kept the spirit intact. So much intact that the quote seems to work with my version as well as it works with his. Besides I can’t imagine saying it any better than he did. Especially on day six of a week-long corn marathon.

But I still need to put my two cents in some place, so I decided to illustrate the perfect simplicity that defines this dish with an equally simple still life as my mise en place photo. I get a lot of pleasure putting together ingredient vignettes like this. The photo meanies don't seem to like them, but it's Day 6 and I don't really care! Besides I like to think these shots are art, not food porn. Because for me there is pleasure in mise en place in general, whether I plan to photograph it or not.

What's a week of corn recipes without a good old fashioned corn chowder?

Maybe it's not the sexiest recipe I have pulled out during this weeklong tribute to the sweetest girl of summer. But let's face it, corn and chowder are words that were destined to live together.

Google it and you get 544,000 matches, with Tyler Florence's version coming out on top and grandma's coming in second. Jenn from Bread + Butter rounds out the first page with her "easy" version (congrats Jenn!!).

All that googling tells ya something. It tells you people want chowder.

So to you, my people, I bring you this five hundred forty-fourth thousandth and one version. I can't quite tell you where my influences came from on this one because I have been eating corn chowder my whole life and making it almost as long. But I can tell you– though  it may never find google success,  if you make it you will have to admit the words corn and chowder were destined to live together.

This recipe makes me happy.

Corn & Zucchini Fritter Stacks with Bacon and Avocado.

But that is just a name. It does not begin to describe the joy you will experience when this bundle of cheddar cheese, bacon and avocado layered between two corn & zucchini fritters lands in front of you.

That’s because you pick ‘em up with your hands and eat ’em slider style. I am serving this bit of culinary craziness with some cherry tomatoes on the side. Because you just know some of that goodness is going to slip between your fingers and onto the plate. I wouldn’t want those stray corn kernels, or wayward bacon crumbles to get lonely or feel rejected. The tomatoes will be waiting on the plate to greet them as they drop down. Then in perfect phase-two style, you can pick up a fork and clean your plate in a very civilized fashion!

Can you think of a better breakfast, lunch or dinner? Though truthfully, I can’t even decide what time of day best suits this masterpiece. Because like all great art, it defies modest mores and manners. It sets a bold new direction all its own.

Oh wait, did I tell you there is a drizzle of aged balsamic in there too. Not too much, but enough. Because all “sandwiches” deserve the perfect condiment.

This is Day 4 in my corny tribute to the Sweetheart of Sigma Summer! Sweet on Corn.