A perfect and quick summer grilling recipe to enjoy with your favorite wine!
Yields: 4-6 Servings
Prep Time: 15 Minutes
Cook Time: 14 Minutes
- 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.
Grill the corn for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the shrimp for approximately 4 minutes, 2 minutes per side.
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