Grilled Shrimp with Charred Corn and Lime Butter

Instructions

1. 1

   Prepare wooden skewers by soaking them in water for at least 30 minutes to prevent burning during grilling.

   Tip: Metal skewers work great if you don't have wooden ones available.

2. 2

   In a small bowl, blend softened butter with lime zest, minced garlic, chopped cilantro, and red pepper flakes. Set the lime butter aside at room temperature.

   Tip: Make this compound butter up to 2 hours ahead and refrigerate until needed.

3. 3

   Pat the shrimp dry with paper towels and toss with 2 tablespoons of olive oil, salt, pepper, and half of the lime juice in a medium bowl.

   Tip: Dry shrimp will sear better on the grill and develop a nice crust.

4. 4

   Thread 4-5 shrimp onto each soaked wooden skewer, leaving a small gap between pieces for even cooking.

   Tip: Skewering prevents shrimp from rolling and keeps them organized on the grill.

5. 5

   Brush corn cobs lightly with remaining olive oil and season with salt and pepper. Set aside.

   Tip: Don't oversaturate the corn or it will steam instead of char.

6. 6

   Preheat your grill to medium-high heat (around 400°F) and allow it to heat for 5 minutes.

   Tip: A properly heated grill creates those desirable char marks.

7. 7

   Place shrimp skewers on the grill and cook for 2-3 minutes per side until they turn opaque pink and develop light char marks. Remove to a serving platter.

   Tip: Overcooked shrimp becomes rubbery, so watch carefully for color change.

8. 8

   Grill corn cobs for 10-12 minutes total, turning every 2-3 minutes until charred on all sides and tender when pierced with a fork.

   Tip: The charring adds depth and sweetness to the corn flavor.

9. 9

   Arrange grilled shrimp and corn on a serving platter and generously top with spoonfuls of the prepared lime butter, allowing it to melt over the hot proteins and vegetables.

   Tip: Serve immediately while everything is still warm and the butter is melting beautifully.