Ingredients

The following ingredients have 4 Servings
  • 2 to 2 1/2 pounds peeled (deveined shrimp (12 to 15 per lb.), rinsed and drained)
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1 tablespoon lemon zest
  • 2 cloves garlic (roughly chopped)
  • ½ teaspoon red pepper flakes
  • Kosher salt and freshly cracked black pepper to taste
  • 1 cup fresh corn (cut from the cob)
  • ¼ cup crumbled cotija cheese
  • 4 tablespoons chopped cilantro
  • fresh lime juice to taste
  • kosher salt and freshly cracked black pepper to taste

Instruction

  • In a medium bowl combine the olive oil, cilantro, lemon zest, garlic, red pepper flakes and stir to combine. Season with salt and pepper and add the shrimp and coat thoroughly.
  • Thread the seasoned shrimp on metal or soaked wooden skewers
  • Lay shrimp skewers on an oiled barbecue or grill pan over high heat. Cook, turning once, until shrimp are bright pink and opaque, about 5 to 6 minutes total. Remove and serve with the corn cotija topping.
  • Combine the ingredients for the corn topping in a medium bowl and toss to combine. Serve alongside the shrimp + extra lime wedges.