Mexican Grilled Shrimp with Corn Salsa
2 ears of corn
small white onion, diced
juice from one lime
1 large jalapeno, seeded and diced
2 roma tomatoes, seeded and diced
1/2 bunch of fresh cilantro, chopped
1 teaspoon of kosher salt
2 pounds of uncooked shrimp, shelled, deveined and tails removed (optional)
1/2 teaspoon of olive oil
1/2 teaspoon of kosher salt and freshly ground black pepper to taste
2 teaspoon of chili powder
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ground cumin
additional limes and cilantro for garnish
Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high.
Prepare corn by stripping the the outer layer of husks.
Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
While corn is cooking, dice onion and place in a medium sized bowl.
Squeeze lime juice over onions and let marinate.
Once corn is cooked, remove remaining husks and silks.
Use a sharp knife and cutting board to slice kernels from cob.
Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.
Taste corn salsa and adjust salt and lime juice as necessary.
Set corn salsa aside and prepare shrimp.
Drizzle peeled and deveined shrimp with olive oil and add seasonings.
Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes.
Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.