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Grilled Shrimp and Cuban Corn

  • 4servings
  • 15minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ears corn , husked

  2. 1/2 cup extra-virgin olive oil

  3. 3 cloves garlic , finely chopped

  4. 1 tablespoon paprika

  5. 1/4 teaspoon cayenne pepper , plus more for sprinkling

  6. 2 pounds large shrimp , peeled and deveined

  7. 1/4 cup mayonnaise

  8. 1 tablespoon grated parmesan cheese

  9. 2 lime s, cut into wedges

  10. Salt and Black Pepper

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium-high. Brush the corn with 1/4 cup olive oil and season with salt and black pepper. In a large bowl, whisk together the remaining 1/4 cup olive oil, the garlic, paprika, cayenne and 1/4 teaspoon salt; add the shrimp and toss.

  2. Add the shrimp and corn to the grill and cover. Grill the shrimp, turning once, until opaque, 2 to 3 minutes. Grill the corn, turning occasionally, until lightly charred, about 7 minutes.

  3. Spread the mayonnaise on the corn and sprinkle with the parmesan and a little cayenne. Serve immediately with the shrimp and lime wedges.

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