Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Peel shrimp; pat dry. Thread shrimp onto metal skewers; brush with oil and sprinkle with salt and pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Simple summer salad is just minutes away when you top our Grilled Short Cuts Corn Salad recipe with grilled jumbo shrimp.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. jumbo shrimp, 12 ct. | ||
| 2 tbsp. Gustare Vita olive oil | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| Hy-Vee paprika, for garnish | ||
| 4 c. Grilled Short Cuts Corn Salad recipe |
Things To Grab
- Charcoal or gas grill
- Paper towels
- Silicone pastry brush
- Meat thermometer
Directions
Grill 4 to 6 minutes or until shrimp turn opaque (145 degrees), turning once halfway through. Remove from grill and sprinkle with paprika.
Make Grilled Short Cuts Corn Salad and top with warm grilled shrimp.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 185mg
- Sodium: 430mg
- Total Carbohydrates: 26g
- Protein: 28g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%