Mexican Grilled Shrimp with Corn Salsa

CoJo

Using fresh ingredients is how I roll.

subheading: Corn Salsa:

2 ears of corn

1 small white onion, diced

Juice from one lime

1 large jalapeño, seeded and diced

2 Roma tomatoes, seeded and diced

½ bunch of fresh cilantro, chopped

1 teaspoon kosher salt

subheading: For the Shrimp:

2 pounds uncooked shrimp, shelled, deveined, and tails removed (optional)

½ teaspoon olive oil

½ teaspoon kosher salt

Freshly ground black pepper to taste

2 teaspoons chili powder

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground cumin

subheading: For Garnish:

Additional limes, cut into wedges

Extra fresh cilantro, chopped

subheading: Corn Salsa Preparation:

Grilling the Corn: Heat grill to medium-high. Place corn ears directly on grates. Grill for about 10 minutes, turning occasionally until charred and cooked through. Cool slightly.

Assembling the Salsa: Slice kernels off the cob into a large bowl. Add diced onion, lime juice, jalapeño, tomatoes, cilantro, and salt. Stir to combine. Let sit to blend flavors.

subheading: Shrimp Seasoning:

In a large bowl, combine shrimp with olive oil, salt, black pepper, chili powder, onion powder, garlic powder, and cumin. Mix thoroughly to coat shrimp.

subheading: Grilling the Shrimp:

Preheat grill to medium-high. Thread seasoned shrimp onto skewers. Grill for 2 to 3 minutes per side until pink and opaque. Do not overcook.

subheading: Serving the Dish:

Arrange grilled shrimp on a platter. Top with corn salsa. Garnish with lime wedges and chopped cilantro

Prep Time: 30 minutes

Kcal: 200 per serving

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