Grilled Chipotle, Honey and Lime Shrimp over a Corn Salsa - NBC Connecticut
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Taste of Today Recipes

Grilled Chipotle, Honey and Lime Shrimp over a Corn Salsa

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    Grilled Chipotle, Honey and Lime Shrimp over a Corn Salsa
    Taste Gastropub

    Grilled Chipotle, Honey and Lime Shrimp over a Corn Salsa

    (Serves 4)

    20 Shrimp-peeled, de-veined, uncooked
    ¼ Cup Vegetable Oil
    3 tsp. Chipotle Pepper Sauce 
    2 Tbsp. Honey
    2 Tbsp. Lime Juice
    1 Cup Corn Kernels-frozen thawed, or canned drained
    ¼ Cup Red Bell Pepper-diced
    2 Tbsp. Red Onion-diced
    1 Tbsp. Cilantro-chopped
    1 Tbsp. Lime Juice
     Salt and Black Pepper to Taste

    · Place the shrimp in a bowl and add the vegetable oil, chipotle pepper sauce, honey, and first measure of lime juice. Marinate up to one hour under refrigeration if desired.

    · To prepare the salsa, combine the corn kernels, bell pepper, red onion, cilantro and second measure of lime juice, seasoning to taste with salt and pepper. Reserve.

    · Heat grill on high heat, add shrimp.  Cook for about 2 minutes on each side or until just cooked through. Serve on a bed of the salsa and garnish with a cilantro sprig and lime wedge. Enjoy!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.com