Firecracker Shrimp Boil Street Snack

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp smoked paprika
• 1 tbsp dried mustard
• 1 tbsp garlic powder
• 1 tsp cayenne pepper (optional)
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped parsley
• 4 ears of corn, shucked and cut into thirds
• 2 cups baby potatoes, halved
• 2 cups cherry tomatoes
• 2 lemons, sliced

Instructions

1. In a small bowl, mix together smoked paprika, dried mustard, garlic powder, cayenne pepper (if using), salt, and black pepper.
2. In a large mixing bowl, toss shrimp in half of the spice mixture until evenly coated. Set aside.
3. In another large mixing bowl, combine corn, baby potatoes, cherry tomatoes, remaining spice mixture, olive oil, lemon juice, and parsley. Toss to coat.
4. Preheat a grill or grill pan over medium high heat. Add shrimp and vegetables to the preheated grill, cook for 8 10 minutes until shrimp are pink and cooked through, stirring occasionally.
5. Serve immediately on a platter with lemon slices.

Chef’s Insight

To infuse smoky flavors, add a pinch of smoked paprika while cooking on the grill or skillet.

Notes

This recipe can be easily scaled up or down depending on the number of guests.