I don’t make spicy food that often, but I was craving some spicy grilled shrimp the other night. I had also picked up some fresh corn from the farmers market, but I didn’t want to do boring old corn on the cob. I usually do an Italian spin on corn salad or even a cheesy version, but I thought with the spicy shrimp, this Spanish/Mexican version would work well. It was really DELICIOUS.
Chili Rubbed Shrimp
1 pound cleaned shrimp
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon spanish pimenton (can be left out)
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne chili powder
1/2 teaspoon chipotle chili powder
2 tablespoons olive oil
Mix all the spices together and dredge the shrimp in them to coat. Add the olive oil and stir. Marinate for an hour. Put on a hot grill or grill pan and flip after 3 minutes or until they start to curl up. 1 minute on the other side and they are done.
The corn can be made ahead of time and mixed together at room temperature.
Grilled Corn with Manchego and Lime
3 ears of corn in the husk
1 cup manchego, grated
2 limes, zested and juiced
1 tablespoon honey
1 tablespoon butter
3 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1 tablespoon chives, chopped
Grill the corn for 15-20 minutes, or you can roast them at 425 degrees. Let the corn cool and then remove from the cobs. You can throw the cobs out or reserve them for another use.
Saute the corn in 2 tablespoons of olive oil and red pepper flakes. Add the butter and remove from the heat once it’s melted.
Add remaining olive oil, lime zest and juice, honey, and chives. Let cool and add manchego.