Shannon Kohn, http://www.foodiewithskills.com
Ingredients
1 lb. medium fresh shrimp, peeled, de-veined, tails removed
2 ears fresh yellow corn, shucked, silks removed
1 Tablespoon vegetable oil
3 Tablespoons chipotle flavored mayonnaise
1 Tablespoon white balsamic vinegar
2 Tablespoons red onion, diced
2 Tablespoons cilantro, chopped
Salt and pepper to taste
Instructions
Preheat grill to medium. Place shrimp onto metal skewers. Place skewers onto grill and cook for 3-5 minutes, turning once, until shrimp are opaque and have a slight char. Remove from grill, cool shrimp to room temperature, and chop into bite-sized pieces.
Rub corn evenly with vegetable oil. Place corn onto grill and cook 5-7 minutes, turning regularly, until slightly charred on all sides. Remove from grill, cool to room temperature, and cut kernels from cob using a serrated knife.
In bottom of large bowl, mix together mayonnaise, vinegar, onion, and cilantro. Add shrimp pieces and corn kernels; toss to combine and coat. Season to taste with salt and pepper. Serve immediately or cover and chill until ready to serve. Enjoy!
