Ingredients (7)
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extra large shrimp, shelled and deveined 16
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kosher salt and ground black pepper, to taste
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6-inch baguettes or French bread-type rolls, sliced but left attached 4
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olive oil, divided ¼ cup
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corn with husks on 2 ears
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medium red onion, halved 1
Steps (4)
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1
Prepare a grill for direct cooking over medium heat using Kingsford® Charcoal. Season the shrimp generously with salt and pepper and brush the bread on the inside with olive oil (about 1
tablespoon). -
2
Gently peel back corn husks, remove the silks and pull husks back over the corn. Place corn (with husk intact) and onion on oiled grill and cook for about 8–10 minutes, turning occasionally until browned.
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3
Peel husk from corn, cut corn from cob and place in medium bowl. Chop onion and mix with corn along with remaining oil and ranch seasoning; toss to coat.
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4
Grill shrimp 3–4 minutes per side until cooked through and grill bread until lightly browned. Scoop shrimp into the rolls and top with the corn relish.
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