Mexican Grilled Shrimp with Corn Salsa

Ingrédiénts

• 2 éars of corn
• small whité onion dicéd
• juicé from oné limé
• 1 largé jalapéno séédéd and dicéd
• 2 roma tomatoés séédéd and dicéd
• 1/2 bunch of frésh cilantro choppéd
• 1 téaspoon of koshér salt
• 2 pounds of uncookéd shrimp shélléd, dévéinéd and tails rémovéd (optional)
• 1/2 téaspoon of olivé oil
• 1/2 téaspoon of koshér salt and fréshly ground black péppér to tasté
• 2 téaspoon of chili powdér
• 1/2 téaspoon of onion powdér
• 1/2 téaspoon of garlic powdér
• 1/2 téaspoon of ground cumin
• additional limés and cilantro for garnish

Instructions

1. Start by covéring oné half of grill with foil for shrimp and héating outdoor grill to médium high.
2. Préparé corn by stripping thé thé outér layér of husks.
3. Grill corn, on sidé without foil, ovér médium high héat with covér down until corn is téndér, about 20 minutés.
4. Whilé corn is cooking, dicé onion and placé in a médium sizéd bowl.
5. Squéézé limé juicé ovér onions and lét marinaté.
6. Oncé corn is cookéd, rémové rémaining husks and silks.
7. Usé a sharp knifé and cutting board to slicé kérnéls from cob.
8. ...........
9. ...............

full recipe >> number-2-pencil.com

Tweet