Southern Grill Lunch: Firecracker Shrimp & Corn on the Cob

Allergens

Shellfish (shrimp), Dairy (butter)

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 1/2 cup all
• purpose flour 3. 1 cup cornmeal 4. 1 tsp paprika 5. 1 tsp garlic powder 6. 1 tsp onion powder 7. 1/2 tsp cayenne pepper (optional) 8. Salt and black pepper, to taste 9. 2 cups buttermilk 10. Vegetable oil, for frying 11. 6 ears fresh corn, shucked and cleaned 12. 1 stick unsalted butter, melted 13. 1/4 cup chopped parsley 14. Zest and juice of one lime 15. Hot sauce, to taste (optional)

Instructions

1. In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well.
2. In another shallow dish, pour buttermilk.
3. Dip shrimp in the buttermilk, then dredge in the seasoned flour mixture, shaking off excess.
4. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Fry the breaded shrimp in batches until golden and cooked through, approximately 2 3 minutes per batch. Remove and drain on paper towels.
5. Preheat grill to medium high heat. Brush corn with melted butter, season with salt and pepper, and place on the grill. Cook for about 8 10 minutes, turning occasionally until tender and lightly charred.
6. In a large bowl, combine parsley, lime zest and juice, hot sauce (if using), and a splash of melted butter. Toss the firecracker shrimp in this mixture to coat.
7. Serve grilled corn on plates with sizzling firecracker shrimp on top, garnished with a sprinkle of parsley.

Chef’s Insight

For an extra smoky flavor, soak wooden skewers in water for 30 minutes before using them to grill the shrimp.

Notes

Don't be afraid to adjust the spice levels according to your preference. - Feel free to experiment with different seasonings and sauces for a unique twist on this classic recipe.