Grilled Shrimp and Cuban Corn
From: Rachel Ray
Serves: 4
Reheats: fair
Estimated Points: 0
Notes:
A light meal that might need a salad or another side.
  • 8 ears corn, husked
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper
  • 3 cloves garlic, finely chopped
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper, plus more for sprinkling
  • 2 pounds large shrimp, peeled and deveined
  • 1/4 cup mayonnaise
  • 1 tablespoon grated parmesan cheese
  • 2 limes, cut into wedges
  1. Preheat the grill to medium-high. Brush the corn with 1/4 cup olive oil and season with salt and black pepper. In a large bowl, whisk together the remaining 1/4 cup olive oil, the garlic, paprika, cayenne and 1/4 teaspoon salt; add the shrimp and toss.
  2. Add the shrimp and corn to the grill and cover. Grill the shrimp, turning once, until opaque, 2 to 3 minutes. Grill the corn, turning occasionally, until lightly charred, about 7 minutes.
  3. Spread the mayonnaise on the corn and sprinkle with the parmesan and a little cayenne. Serve immediately with the shrimp and lime wedges.