Glorious Grilled Shrimp with Sweet Summer Corn Relish

by Michele Cheplic | More from this Blogger

27 Jun 2008 09:21 AM

Declare your independence from your stove this Fourth of July. Fire up the grill and salute Old Glory with this glorious grilled shrimp dish. It does double duty as a hearty appetizer or as a main course paired with couscous or jasmine rice.

The recipe also includes a refreshing relish featuring fresh sweet summer corn and bacon. The bacon adds a smoky flavor to the shrimp and the corn gives the dish a welcome crunch. What's also nice about this recipe is that it can be made in advance so if you are making it to serve at your Fourth of July backyard bash you won't be stuck in the kitchen while your guests are mingling outdoors.

GRILLED SHRIMP WITH SWEET CORN RELISH

1 lb. raw shrimp (21-25 shrimp peeled and deveined)

1/4cup olive oil

2 teaspoon minced garlic

1/4 lb. bacon

1/2 cup minced onion

1 cup fresh corn kernels

1/2 cup diced tomatoes

Salt and pepper

Wooden Skewers

Directions:

Rinse shrimp and pat dry with paper towels.

Leave tails intact and put into a medium bowl with olive oil, garlic, salt and fresh pepper to taste.

Marinate for at least 30 minutes at room temperature or up to 48 hours in the refrigerator.

Directions for Relish:

Cut bacon in small pieces and cook in frying pan over medium heat until crisp. (You could opt to cook the bacon outdoors in a pan on the grill over medium high heat.)

Remove bacon and place on plate lined with paper towels. Drain all but 2-3 teaspoons of bacon grease from the pan.

Fry minced onion in the bacon pan over medium heat until soft but not browned, about 5 minutes.

Add corn and continue to cook for about 3 minutes more.

Remove from heat and add tomatoes, bacon, and salt and pepper to taste.

(**Relish can be prepared and refrigerated up to 24 hours ahead**)

Directions for Shrimp:

Soak wooden skewers in water for 30 minutes.

Preheat grill to medium high.

Skewer shrimp.

Grill shrimp until pink and no longer opaque-about 4-5 minutes total time.

Remove and spoon relish onto each skewer.

Makes 4 servings.

Related Articles:

Summer Selections: Tangy and Tropical Fruit Salsa with Grilled Chicken and Salmon

Fourth of July Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad

Fourth of July Grill Fest--Smoking Hot Jalapeno and Mozzarella Cheeseburgers

Ready, Set, Grill--SHRIMP

Grilling Up a Fourth of July Feast---Hawaiian Style

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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