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Grilled shrimp and Cuban corn

March 29, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em

8 ears corn, husked

1/2 c. olive oil

Salt and black pepper

3 cloves garlic, finely chopped

1 Tbsp. paprika

1/4 tsp. cayenne pepper, plus more for sprinkling

2 lbs. large shrimp, peeled and deveined

1/4 c. mayonnaise

1 Tbsp. grated parmesan cheese

2 limes, cut into wedges

How to:

Preheat the grill to medium-high.

Brush the corn with 1/4 cup of olive oil and season with salt and black pepper.

In a large bowl, whisk together the remaining 1/4 cup of olive oil, the garlic, paprika, cayenne and 1/4 teaspoon of salt. Add the shrimp and toss. Add the shrimp and corn to the grill and cover. Grill the shrimp, turning once, until opaque, about two to three minutes.

Grill the corn, turning occasionally, until lightly charred, about seven minutes.

Spread the mayonnaise on the corn and sprinkle with the parmesan cheese and a little cayenne pepper.

Serve immediately with the shrimp and lime wedges.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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