Grilled Shrimp With Charred Corn and Mango Salsa Recipe
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • ½ cup olive oil, divided
  • 1 ½ teaspoon honey
  • 2 tablespoons minced garlic
  • 1 ½ tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • juice of 1 lime, divided
  • 1 pound shrimp, peeled and deveined
  • 3 ears of corn, shucked
  • 2 mangoes, diced (about 2 cups)
  • 1 red bell pepper, diced
  • ¼ cup finely-chopped cilantro
Directions
  1. Combine ¼ cup olive oil, honey, garlic, chili powder, salt, pepper, and juice from ½ lime until smooth.
  2. Add the shrimp to the marinade, stirring to coat, and let it sit for up to 20 minutes.
  3. Thread 4 shrimp on each skewer.
  4. Heat the grill or grill pan to medium, or 350 F (if using a grill, 2 burners should be on high and 2 burners on low.)
  5. Grill the corn over direct heat for about 10 minutes, rotating to char all sides, until it appears soft and glossy.
  6. Grill the shrimp over indirect heat for about 3 minutes per side until pink, opaque, and beginning to char.
  7. Shave the kernels off the charred corn
  8. Combine the corn with the mangoes, red bell pepper, cilantro, and remaining olive oil and lime juice, then salt the salsa to taste.
  9. Remove the shrimp from the skewers and top it with corn-mango salsa.