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Mexican Grilled Shrimp with Corn Salsa

Melissa, No. 2 Pencil
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Shrimp

1/2

bunch Cilantro, fresh

2

ears Corn

1/2 tsp

Garlic powder

1

Jalapeno, large

1

Lime, juice from

1

Limes and cilantro

1/2 tsp

Onion powder

2

Roma tomatoes

1

White onion, small

2 tsp

Chili powder

1 tsp

Kosher salt

1/2 tsp

Kosher salt and freshly ground black pepper

1/2 tsp

Olive oil

1/2 tsp

Cumin, ground