Tequila Lime Grilled Shrimp & Tequila Lime Corn de Elote

Directions

Prep
10 min
Cook
20 min
Total
15-30 min
Ingredients
1 lb. large shrimp, peeled and deveined
4 corn on the cobs, husked and rinsed
2 tbsp. olive oil
4 oz. cotija cheese
4 oz. Mexican crema
1/4 cup cilantro, chopped finely
1 lime, cut into wedges
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Step 1
Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.
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Step 2
Place shrimp in a mixing bowl, add olive oil and half of the Tequila Lime Rub. Stir, making sure all shrimp have been coated evenly.
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Step 3
Place in refrigerator and let sit for 1 hour.
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Step 4
Remove shrimp from refrigerator and place onto skewers. Insert a skewer into the core of the corn cob, to act as a handle.
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Step 5
Place shrimp and corn on grill. Cook shrimp for about 2-3 minutes aside, or until the shrimp is no longer translucent. Remove shrimp and set aside.
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Step 6
Place corn on grill and cook for approximately 8-10 minutes, rotating frequently to blacken corn cobs evenly.
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Step 7
Remove from grill and spread Mexican crema all over the corn.
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Step 8
Sprinkle evenly with cotija cheese, lime juice and Tequila Lime Rub.
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Step 9
Plate shrimp and corn, and top with cilantro.
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Step 10
Serve with a lime wedge and enjoy!

10 min Prep
20 min Cook

4 Servings
Ingredients
1 lb. large shrimp, peeled and deveined
4 corn on the cobs, husked and rinsed
2 tbsp. olive oil
4 oz. cotija cheese
4 oz. Mexican crema
1/4 cup cilantro, chopped finely
1 lime, cut into wedges