A delightful grilled shrimp and corn recipe with a zesty butter sauce, perfect for summer gatherings.
Preheat your grill to medium-high heat.
Ensure the grill grates are clean to prevent sticking.
In a mixing bowl, combine the butter, lemon juice, black pepper, paprika, parsley, and green onion to create a zesty butter mixture.
Soften the butter slightly for easier mixing.
Brush the corn with half of the zesty butter mixture and wrap each ear in foil.
Ensure the corn is evenly coated for consistent flavor.
Place the corn on the grill and cook for 10 minutes, turning occasionally.
Turn the corn every few minutes to achieve an even char.
Toss the shrimp with the remaining zesty butter mixture and place them in a foil packet.
Spread the shrimp in a single layer for even cooking.
Place the shrimp packet on the grill and cook for 8 minutes, flipping halfway through.
Check for doneness by ensuring the shrimp are opaque and pink.
Serve the grilled shrimp and corn together, garnished with additional parsley if desired.
Serve immediately for the best flavor and texture.
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