Smoky Southern Grill Lunch: Charred Corn & Cajun Shrimp Skewers

Allergens

Shellfish (shrimp)

Ingredients

• 16 large shrimp, peeled and deveined
• 1 ear of corn, husked and silk removed
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cups mixed greens
• 4 cherry tomatoes, halved
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Preheat the grill to medium high heat.
2. In a large bowl, combine shrimp and Cajun seasoning. Toss until well coated.
3. Place corn on the grill, turning every few minutes, until charred on all sides. Remove from grill and let cool. Then, using a sharp knife, remove the kernels from the cob.
4. Thread shrimp onto metal skewers and brush with olive oil. Grill for 2 3 minutes per side, or until pink and opaque. Remove from grill and set aside.
5. In a large skillet over medium heat, melt butter. Add corn kernels, sautéing for 3 4 minutes until slightly charred and warmed through. Season with salt and pepper to taste.
6. To assemble, layer mixed greens on plates, followed by grilled corn, shrimp skewers, cherry tomatoes, avocado slices, and a squeeze of lime.

Chef’s Insight

Don't be afraid to experiment with different seasonings or vegetables for this dish - it's all about creating your perfect grill lunch experience!

Notes

For a more indulgent meal, serve with a side of creamy coleslaw or cornbread.