Grilled Shrimp and Corn with Creamy Lime Vinaigrette
A perfect and quick summer grilling recipe to enjoy with your favorite wine!
- 2 lbs. raw jumbo shrimp, peeled and deveined
- 6 ears fresh Florida Sweet Corn
- 1 ripe lime, juice and zest
- ¼ cup olive oil, divided
- 1/3 cup plain Greek yogurt
- 1 Tb. honey
- ¼ – ½ tsp. crushed red pepper
- Salt and Pepper
Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn and the shrimp on a rimmed baking sheet.
Whisk 2 tablespoons lime juice, 2 tablespoons oil, honey and yogurt together. Add the crushed red pepper, lime zest, salt and pepper to taste. Whisk again. Set the vinaigrette aside.
Toss the shrimp with 1 tablespoon of olive and salt and pepper to taste. Then brush the corn with 1 tablespoon of oil and salt and pepper to taste.
When the corn in cool enough to handle, Cut the corn off the cob. Serve the grilled corn warm, topped with shrimp and a drizzle of lime vinaigrette.
Notes: If you don’t own a grill you can achieve similar results by cooking the corn and shrimp in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn or shrimp.
Recipe and photos from www.aspicyperspective.com
Posted in Recipes and Pairings
- June 7, 2013
- by Kristina Manning