Cumin Lime Corn on the Cob and Jalapeno Cilantro Barbecue Shrimp

6 ears of corn, shucked
1 gallon boiling water with
2 tablespoon salt
Juice of 1 lime, cut in half,

Bring water to a boil & add salt.

Squeeze both lime halves into water, add lime rinds to water. Cook corn for 4 – 5 minutes.
Remove corn and run corn under cold water until corn is at room temperature.

Basting Sauce

1/2 cup melted whole butter

1 tablespoon ground cumin

Juice of one lime

1 teaspoon lime zest

fresh chopped cilantro to taste

Bring above ingredients to a light boil, except for cilantro. Put corn on barbecue and baste with
butter. Sprinkle fresh chopped ciliantro on the corn and continue to baste with cumin butter until

Cilantro Jalapeno Barbecue Shrimp

Serves 2


1 jalapeno pepper, fine chopped

2 tablespoons vegetable oil

1 Roma tomato, diced

1/2 yellow onion, diced

1/2 cup chicken stock

2 tablespoons cilantro, chopped

1/4 teaspoon black pepper

1/2 cup sour cream

16 large shrimp, peeled & deveined


Cook the jalapeno pepper, tomato, and onion in one tablespoon of oil in a medium sized sauté pan
over medium heat until soft. Add the chicken stock, cilantro, and pepper. Remove from heat and
puree. Add sour cream and set aside.

Take shrimp and salt and pepper and remaining oil and toss. Place on grill and barbecue for two to
three minutes per side. Remove and brush with jalapeno sauce or use as dipping sauce.

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