Mexican Grilled Shrimp with Corn Salsa

• Gluten free

• Seafood

  • 2 lbs Shrimp

• Produce

  • 1/2 bunch Cilantro, fresh
  • 2 ears Corn
  • 1/2 tsp Garlic powder
  • 1 Jalapeno, large
  • 1 Lime, juice from
  • 1 Limes and cilantro
  • 1/2 tsp Onion powder
  • 2 Roma tomatoes
  • 1 White onion, small

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on number-2-pencil.com

Ingredients

• 2 ears of corn
• small white onion, diced
• juice from one lime
• 1 large jalapeno, seeded and diced
• 2 roma tomatoes, seeded and diced
• 1/2 bunch of fresh cilantro, chopped
• 1 teaspoon of kosher salt
• 2 pounds of uncooked shrimp, shelled, deveined and tails removed (optional)
• 1/2 teaspoon of olive oil
• 1/2 teaspoon of kosher salt and freshly ground black pepper to taste
• 2 teaspoon of chili powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of ground cumin
• additional limes and cilantro for garnish

Directions

• Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high.
• Prepare corn by stripping the the outer layer of husks.
• Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
• While corn is cooking, dice onion and place in a medium sized bowl.
• Squeeze lime juice over onions and let marinate.
• Once corn is cooked, remove remaining husks and silks.
• Use a sharp knife and cutting board to slice kernels from cob.
• Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.
• Taste corn salsa and adjust salt and lime juice as necessary.
• Set corn salsa aside and prepare shrimp.
• Drizzle peeled and deveined shrimp with olive oil and add seasonings.
• Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes.
• Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.