A bright and healthy spin on Shrimp and Grits, using grilled shrimp, grilled corn on the cob, and a light creamy lime vinaigrette.
Corn on the cob comes with such happy associations.
Warm weather. Grilling. Buttery hands. Big toothy grins. Eating outdoors. Relaxing on the deck without a care in the world, if only for an evening.
I wait eagerly every year to get my hands on fresh sweet ears of corn in July and August.
Fortunately this year, my wait is over because our local grocery stores are already stocked with fresh Florida Sweet Corn.
Florida’s Sunshine Sweet Corn is at its peak right now!
It’s grown by family farmers in Palm Beach County, Florida. The tropical climate provides a harvest of fresh sweet corn a bit earlier than most places in the US. That means the corn you are seeing at the market right now isn’t tough and tasteless; it’s sweet and ready to eat.
Although we love chomping corn right off the cob, today I used my fresh ears of corn to make a playful and healthy version of shrimp and grits.
Grilled Shrimp and Corn with Creamy Lime Vinaigrette.
Instead of loading dried grits with heavy cream and butter, I grilled corn on the cob, then cut it off the cob and topped it with juicy jumbo grilled shrimp and a zippy lime vinaigrette.
The lime vinaigrette is made with plain Greek yogurt, so it’s tangy and creamy, giving the grilled shrimp and corn a vibrant punch of flavor.
There is certainly a time and place for traditional shrimp and grits, yet this figure-friendly version, Grilled Shrimp and Corn with Creamy Lime Vinaigrette, makes getting in shape for swim suit season much easier.
Make sure to check your market for Florida’s Sunshine Sweet Corn.
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