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Grilled BBQ Shrimp with Citrus Corn Salad

Grilled BBQ Shrimp with Citrus Corn Salad is a quick, healthy and flavorful dish that will impress your family and guests.
Prep Time20 minutes
Active Time15 minutes
Course: Salad
Yield: 4 servings
Calories: 154kcal

Equipment

  • Grill
  • Skillet
  • Serving Plate
  • Zip Lock Bag
  • Tongs

Materials

  • 10 jumbo shimps
  • 3 ears of corn
  • 1/4 cup finely shopped cilantro
  • 2 tbsp Lime Juice
  • 3 tnsp BBQ Sauce
  • 1 cup Thinly Sliced Celery
  • 1 cup Diced Red Pepper
  • 1 cup Diced Red Onion
  • 1 cum Halved cheery Tomatoes
  • 1/4 cup  Lime Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp sugar
  • Salt and Pepper

Instructions

  • Set grill to medium heat. grill the corn for 10 minutes on each side then remove from the heat and cut the kernels of the cob
  • Clean and remove skin from shrimp (leaving tail on).
  • In a plastic container or bag add shrimp, cilantro, lime juice, ground black pepper, and salt, place in the refrigerator, and allow to marinate for a minimum of 30 minutes (overnight will give the best flavor).
  • Place marinated shrimp on a sheet of aluminum foil and pour BBQ sauce over the shrimp, fold the aluminum foil up and fold over twice, fold each end. Leave enough room for air to circulate in packet.
  • Place packet on grill and allow to cook 6-8 minutes.
  • To Make Citrus Corn Salad: in a large skillet over medium heat add corn and granulated sugar, allow to cook 8-10 minutes. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.