Grilled Chipotle, Honey and Lime Shrimp over a Corn Salsa

Taste Gastropub shrimp ceviche w grapefruit
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
 

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