"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 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.