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Grilled BBQ Shrimp with Citrus Corn Salad
Grilled BBQ Shrimp with Citrus Corn Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
BBQ marinated shrimp grilled in foil packets served with citrus corn salad.
Ingredients:
  • 10 large or jumbo raw shrimp, peeled and deveined (tails left on)
  • 0.25 cup finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground black pepper, or more to taste
  • 1 teaspoon sea salt, or more to taste
  • 3 tablespoons barbeque sauce, or more as desired
  • 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 (16 ounce) package frozen corn
  • 0.5 cup chopped fresh cilantro
  • 1 cup thinly sliced celery
  • 0.5 cup diced red bell pepper
  • 0.25 cup diced red onion
  • 1 cup halved grape tomatoes
  • 4 tablespoons lime juice, or more to taste
  • 1 teaspoon apple cider vinegar, or more to taste
Instructions:
  • Preheat grill to medium heat.
  • Prepare shrimp by delicately removing the shell, ensuring to leave the tail intact.
  • Combine shrimp, cilantro, lime juice, ground black pepper, and sea salt in a plastic container or bag. Refrigerate and marinate for at least 30 minutes (preferably overnight for the most flavorful results).
  • Lay marinated shrimp on a sheet of Reynolds Wrap® Heavy Duty Foil, drizzle BBQ sauce on top, then seal by folding the foil twice on the sides and ends to create a well-sealed packet with ample room for airflow.
  • Grill packet for 6 to 8 minutes.
  • In a large skillet over medium heat, sauté corn with a sprinkle of sugar until golden brown, about 8 to 10 minutes.
  • Create an ice bath by combining ice and water in a large bowl. Place corn in the ice bath, drain in a colander, then return the corn to the bowl. Add cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt, and ground black pepper. Mix to combine all ingredients well.

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