Grilled Shrimp, Corn & Tomato Rolls with Lime-Mayo
1 Garlic Clove, minced
4 Tbsp. Fresh Lime Juice
2 tsp. Olive Oil
1/8 tsp. Salt
1/4 tsp. Ground Black Pepper
3 Tbsp. Chopped Fresh Cilantro Leaves
1 1/2 Lbs. Raw 21-25 ct. Peeled and Deveined Shrimp
6 Tbsp. Light Mayonnaise
1/8 tsp. Ground Cayenne Pepper
10 Oz. Grape or Cherry Tomatoes, each cut in half
2 Ears Fresh Corn, husk and silk removed
6 Whole Wheat Hoagie Buns
Lime Wedges, for garnish (optional)
In small bowl, whisk together garlic, 2 1/2 Tbsp. 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.
Meanwhile, prepare outdoor grill for direct grilling over medium heat. In small bowl, stir together mayonnaise, cayenne pepper and remaining 1 1/2 Tbsp. lime juice; refrigerate until ready to serve.
Cut one 30-inch piece of aluminum 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.
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.
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 Tbsp. cilantro, and toss to combine. Spread inside of each bun with 1 Tbsp. mayonnaise mixture; evenly spoon about 3/4 C. shrimp mixture into each bun to serve. Garnish with lime wedges, if desired.
Grilled Shrimp, Corn & Tomato Rolls with Lime-Mayo is a tasty twist on a traditional hoagie sandwich that you will definitely love. Serve with a simple side salad, like this Zesty Greens with Pears salad for a well rounded dinner!
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