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Grilled Shrimp, Corn & Tomato Rolls with Lime-Mayo

Prep: 20 minutes plus marinating
Grill: 10 minutes • Serves: 6

1.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.

2.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.

3.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.

4.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.

5.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.

Approximate nutritional values per serving: 

21 Calories, 8g Fat (1g Saturated),
154mg Cholesterol, 597mg Sodium,
41g Carbohydrates, 3g Fiber, 23g Protein

Cooking Clues

Serve with a simple green salad for a complete meal.

Dietitian’s tips:

Replace mayo with plain Greek yogurt to cut down on fat and calories while increasing protein.

For a gluten-free version, use a gluten-free roll, or try without bread, served over a bed of cilantro rice, quinoa or millet!