{"id":86,"date":"2014-12-15T18:49:27","date_gmt":"2014-12-15T18:49:27","guid":{"rendered":"http:\/\/mbprowh.local\/wpMartins\/?p=86"},"modified":"2022-09-12T16:39:20","modified_gmt":"2022-09-12T16:39:20","slug":"grilled-shrimp-corn-tomato-rolls-with-lime-mayo","status":"publish","type":"post","link":"https:\/\/foresthillsada.eatsmartbewell.com\/home\/grilled-shrimp-corn-tomato-rolls-with-lime-mayo\/","title":{"rendered":"Grilled Shrimp, Corn & Tomato Rolls with Lime-Mayo"},"content":{"rendered":"

\"image\"
\n\"download\"\"Email<\/a><\/p>\n

Grilled Shrimp, Corn & Tomato Rolls with Lime-Mayo<\/span><\/h1>\n

Prep: 20 minutes plus marinating
\nGrill: 10 minutes \u2022 Serves: 6<\/span> <\/p>\n

\n1\t<\/span>garlic clove, minced
\n4\t<\/span>tablespoons fresh lime juice
\n2\t<\/span>teaspoons olive oil
\n1\/8<\/span>teaspoon salt
\n1\/4<\/span>teaspoon ground black pepper
\n3\t<\/span>tablespoons chopped fresh cilantro leaves
\n1-1\/2<\/span>pounds raw 21-25 count peeled and deveined shrimp
\n6\t<\/span>tablespoons light mayonnaise
\n1\/8<\/span>teaspoon ground cayenne pepper
\n1\t<\/span>package (10 ounces) grape or cherry tomatoes, each cut in half
\n2\t<\/span>ears fresh corn, husk and silk removed
\n6\t<\/span>whole wheat hoagie buns
\n\t<\/span>Lime wedges for garnish (optional)\n<\/div>\n

1.<\/span>In small bowl, whisk together garlic, 2-1\/2 tablespoons lime juice, oil, salt and black pepper; stir in 2 tablespoons cilantro. Place shrimp in large zip-top plastic bag and pour marinade over shrimp. Seal bag, pressing out excess air; massage shrimp in bag. Refrigerate 15 minutes.
\n<\/span><\/p>\n

2.<\/span>Meanwhile, prepare outdoor grill for direct grilling over medium heat. In small bowl, stir together mayonnaise, cayenne pepper and remaining 1-1\/2 tablespoons lime juice; refrigerate until ready to serve.
\n<\/span><\/p>\n

3.<\/span>Tear one 30-inch piece of foil. Place shrimp and tomatoes on half of foil sheet. Fold other half of foil over to cover shrimp and tomatoes; fold edges several times to seal tightly.
\n<\/span><\/p>\n

4.<\/span>Place foil packet and corn on hot grill rack. Cover and cook shrimp packet 8 minutes or until shrimp turn opaque throughout, turning packet once halfway through cooking; cook corn 10 to 12 minutes or until golden brown, turning frequently.
\n<\/span><\/p>\n

5.<\/span>Cut corn from cobs. With scissors, cut an X in top of foil packet, then carefully pull back foil to open. With slotted spoon, transfer shrimp mixture to medium bowl; add corn and remaining 1 tablespoon cilantro, and toss to combine. Spread inside of each bun with 1 tablespoon mayonnaise mixture; evenly spoon about 3\/4 cup shrimp mixture into each bun to serve. Garnish with lime wedges, if desired.
\n<\/span><\/p>\n

Approximate nutritional values per serving: \u2028
\n21 Calories, 8g Fat (1g Saturated),
\n154mg Cholesterol, 597mg Sodium,
\n41g Carbohydrates, 3g Fiber, 23g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span><\/h2>\n

Serve with a simple green salad for a complete meal.<\/p>\n

Dietitian\u2019s tips:<\/span><\/h2>\n

Replace mayo with plain Greek yogurt to cut down on fat and calories while increasing protein. <\/p>\n

For a gluten-free version, use a gluten-free roll, or try without bread, served over a bed of cilantro rice, quinoa or millet!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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