Grilled Brined Shrimp with a Grilled Corn Salsa

shrimpies

Serves 6

Brine:
1/3 c. each kosher salt (or sea salt) and brown sugar
1 qt. water

Marinade
¼ c. light olive oil
2 t. finely chopped garlic
1 T. chopped parsley
¼ t. red pepper flakes
2 T. dry white wine

1 ¼ lbs. large shrimp (16-20 count) or enough for 4 shrimp per person
Grilled Corn Salsa  (recipe follows)

Prepare brine by stirring salt, sugar and water together until dissolved.  Add shrimp in their shells and refrigerate for 1 and up to 4 hours.  With a pair of scissors cut the shrimp down the center of the back all the way to the next to last tail section.  With a sharp knife, butterfly the shrimp in their shells making an incision along the length on the back where the shell is cut.  Remove sand, vein and rinse.

Combine the marinade and ingredients and coat the shrimp.  Grill shrimp on both sides over medium hot coals until they are just cooked through and shells are slightly charred, about 4 minutes total.  Place shrimp on plates and top with prepared grilled corn salsa, avocado slices and cilantro springs.  Serve warm or at room temperature.

Grilled Corn Salsa

Makes approximately 3 cups

2 large ears sweet corn
1 each red and poblano peppers, halved with stems and seeds removed
1 small jalapeno pepper, halved, seeded and stemmed
1 medium red onion, peeled and halved
4 T. olive oil
sea salt and freshly ground pepper
2 T. fresh lime or lemon juice
2 t. honey
1/3 c. chopped cilantro or basil leaves or a combination

Brush the corn, peppers and onion with 3 T. of the olive oil and season generously with salt and pepper.  Place veggies on a medium hot grill and cook on all sides until just beginning to color.  Remove, cool and cut corn kernels from cob and place in a bowl.  Pull as much of the skin as possible from the peppers, chop and add to corn.  Chop onion and also add to corn along with rest of ingredients including remaining tablespoon of olive o

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