Quick Grilling Recipes for Corn and Shrimp

Last night I threw together a quick BBQ, and given the late hour, I was starving and forgot to take pictures to document the cooking.  Here is the aftermath:

The menu consisted of grilled chicken (pre-seasoned at whole foods - i cheated), shrimp, corn on the cob (a staple of summer), and grilled squash and zucchini.  The veggies were marinated in a bag of balsamic vinegar, with a little salt, pepper, and a drop of olive oil.  Very easy to do, and you just put the slices on the grill and let them cook for a while, making sure to flip them over and move them around the grill.[FN1]

The two recipes I want to share are for the corn and the shrimp, and both are simple, yet delicious.

Corn:
1. Remove the corn from the husks and brush each one with olive oil.
2. In a dish, mix salt, pepper, and grated cheese.
3. Roll the oiled-up corn over the mixture.
4. Wrap the corn in tin foil. Don't use too much foil or it will take even longer to cook.
5. Place the corn on the grill.  If your grill is two levels, place it on the higher shelf.
6. Turn the corn occasionally.
7. The corn takes the longest to cook, so place them on the grill about 20 minutes before adding the quicker cooking meat and veggies.
8. Unwrap (very hot!) and enjoy.

Shrimp:
1. In a glass baking dish, combine olive oil, lemon juice, salt, pepper, and oregano (or rosemary - either one works great).
2. Put the shrimp into the marinade.  Make sure you really coat the shrimp, both sides, with the marinade.  Then place the baking dish with the shrimp in the fridge for at least an hour.

IMPORTANT QUESTION: What Kind of Shrimp Should You Use?  I used medium size easy peel shrimp, which means the store has already removed most of the shell except for the thin layer on the underside of the shrimp.  You could also use larger shrimp that are still fully in the shell.  It really depends on how messy you want to get when eating.  Either way, you should keep the shells on while cooking because it prevents the shrimp from shriveling from the heat, and it keeps them moist.

3. An effective way to cook the shrimp is by placing them on skewers. If the skewers are wood, soak them in water first to prevent burning.
4. Place the skewers across the grill.  As the shrimp starts to get pink, turn them over.
5. Peel and enjoy!

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FN1: The remaining marinade that's in the bag can be poured over the veggies once they are on the grill, which will cause the fire to flare up over the veggies and give them a delicious flavor.  Just be careful!