Description
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Ingredients
- 10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
- ¼ 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
- ½ cup chopped fresh cilantro
- 1 cup thinly sliced celery
- ½ cup diced red bell pepper
- ¼ 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
- 1 teaspoon sea salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
Instructions
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp
- cilantro
- lime juice
- ground black pepper and sea salt
- place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil
- pour BBQ sauce over shrimp
- fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar
- allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath
- drain in colander
- pour corn back into the bowl and add the cilantro
- celery
- red pepper
- red onion
- grape tomatoes
- lime juice
- apple cider vinegar
- sea salt and ground black pepper and mix together to incorporate.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 5