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| 2 cups fresh basil leaves | |
| 2 tablespoons lime juice | |
| 1 garlic clove, chopped | |
| 1/2 teaspoon crushed red pepper flakes | |
| 1/2 cup olive oil | |
| Salt and pepper to taste | |
| 1 pound uncooked jumbo shrimp, peeled, deveined and tails on | |
| 5 large ears sweet corn, husks and silk removed | |
| 3 tablespoons butter, cubed and melted | |
| 4 metal or water-soaked wooden skewers | |
| 1 1/2 cups cherry tomatoes, halved | |
| 1/4 cup finely chopped red onion | |
| 1 medium jalapeno pepper, seeded and finely chopped | |
| 1 cup grated El Viajero® Queso Cotija cheese |
Fresh, bold, and bursting with summer flavor. This grilled shrimp and corn salad pairs smoky-sweet corn with juicy shrimp, tangy lime basil dressing, and a kick of jalapeño heat. Topped with crumbly cotija cheese and sweet cherry tomatoes, it's a light yet satisfying dish you'll crave all season.
| 1. | Place the basil, lime juice, garlic and red pepper flakes into a food processor; cover and process until finely chopped. While processing, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste. |
| 2. | Grease grill grate. Heat grill to medium. |
| 3. | Combine 1/4 cup basil dressing and shrimp in a large bowl. Cover and refrigerate for 15 minutes. |
| 4. | Brush corn with butter. Grill corn, covered, over medium heat for 6-8 minutes or until tender, turning frequently. Cool corn on a wire rack. |
| 5. | Thread shrimp on skewers. Grill shrimp, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Remove from the heat. Keep warm. |
| 6. | When cool enough to handle, cut corn kernels from the cobs. Combine the corn, tomatoes, red onion and jalapeno pepper in a large bowl. Stir in remaining dressing. Add cotija; toss to combine. |
| 7. | Serve salad with shrimp. |