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BBQ
SHRIMP
WITH CORN SALSA
words
by Celeste Leal • image by Frankie Leal
Start
February off right by serving a healthy fresh-flavored
dish for your family or friends. Bill’s
BBQ Shrimp with Corn Salsa recipe is so easy to
make, you’ll find it a favorite for years
to come. Everyone will love it — whether
you serve it as an appetizer or the first course
of an evening dinner with guests. If your kids
are picky eaters, they might love this dish with
their favorite dipping sauce.
Shrimp
18 large shrimp
2 tsp. mesquite seasoning
2 tbsp. olive oil
2 tbsp. lime juice
Marinate shrimp in seasoning, olive oil, and lime
juice for 20–30 min.
Grill or sauté as desired.
Corn Salsa
3 cups corn (Green Giant Niblets — drained)
1 small red bell pepper finely diced
1 jalapeño pepper minced
12 sprigs cilantro chopped
3 green onions sliced
1 tbsp. lime juice
1 tbsp. olive oil
Salt and white pepper for taste.
Combine all ingredients and refrigerate.
BBQ Sauce
1/2 small yellow onion diced
1 tbsp. olive oil
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup white wine
1/4 cup brown sugar
2 tsp. mesquite seasoning or liquid smoke
2 tsp. Tabasco sauce
1 tsp. white pepper
Sauté onion in olive oil
until transparent. Add remaining ingredients and
simmer about 15 minutes and set aside.
Optional Quick Tip: Instead of above, use your
favorite bottled sauce.
Serving
Divide corn salsa equally onto six appetizer plates.
Place three grilled or sautéed shrimp on
top of corn salsa. Drizzle BBQ sauce over shrimp
and garnish with cilantro sprigs. Can be served
as an appetizer or first course.
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