Grilled BBQ Shrimp with Citrus Corn Salad

Ingredients

• 10 large or jumbo raw shrimp, peeled and deveined (tails left on)
• 0.25 cup finely chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground black pepper, or more to taste
• 1 teaspoon sea salt, or more to taste
• 3 tablespoons barbeque sauce, or more as desired
• 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
• 1 (16 ounce) package frozen corn
• sugar
• 1 cup thinly sliced celery
• 1 cup halved grape tomatoes
• 0.5 cup chopped fresh cilantro
• 0.5 cup diced red bell pepper
• 0.25 cup diced red onion
• 4 tablespoons lime juice, or more to taste
• 1 teaspoon apple cider vinegar, or more to taste
• 1 teaspoon sea salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste

Steps

1. Preheat an outdoor grill to medium heat.
2. Combine shrimp, cilantro, lime juice, ground black pepper, and sea salt in a large container or resealable plastic bag. Place in the refrigerator to marinate for at least 30 minutes or overnight for the best flavor.
3. Place marinated shrimp on a sheet of Reynolds Wrap Heavy Duty Foil and pour barbecue sauce over shrimp. Fold the aluminum foil up, then fold over twice and fold each end, leaving enough room for air to circulate in the packet.
4. Cook the packet on the preheated grill for 6 to 8 minutes.
5. To make the salad: Add corn and sugar to a large skillet over medium heat. Cook and stir for 8 to 10 minutes.
6. Meanwhile, prepare an ice bath in a large bowl.
7. Add cooked corn to the ice bath; drain in a colander and transfer corn to a large serving bowl. Add celery, tomatoes, cilantro, bell pepper, red onion, lime juice, apple cider vinegar, sea salt, and black pepper; mix until evenly combined.