Grilled Shrimp and Cuban Corn Recipe

4

Ingredients

8 ears corn, husked
1/2 c. olive oil
salt and pepper
3 cloves garlic, finely chopped
1 Tb. paprika
1/4 tsp. cayenne pepper, plus more for sprinkling
2 lbs. large shrimp, peeled and deveined
1/4 c. mayonnaise
1 Tb. grated parmesan cheese
2 limes, cut into wedges

Preparation

Step 1

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

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

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