Grilled Shrimp Cocktail with Tomato-Corn Relish

Add this pretty and delicious Grilled Shrimp Cocktail with Tomato-Corn Relish to your next big event.

Grilled Shrimp Cocktail with Tomato–Corn Relish
Makes 6 servings
  • 1 small ear fresh corn, shucked
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • ¼ cup extra-virgin olive oil, divided
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • ¼ teaspoon smoked paprika
  • 2 cups chopped seeded beefsteak or other heirloom tomatoes
  • 1 ripe avocado, diced
  • ½ cup minced red onion
  • ¼ cup minced seeded jalapeño
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  1. Heat a grill pan over medium-high heat.
  2. Grill corn until lightly browned, about to 2 minutes per side. Remove from pan, and let cool. In a large bowl, toss together shrimp, 1 tablespoon oil, ¼ teaspoon each salt and pepper, and paprika. Grill shrimp until pink and firm, about 2 minutes per side.
  3. Cut kernels off corn. In a large bowl, stir together corn, tomato, all remaining ingredients, remaining 3 tablespoons oil, and remaining ¼ teaspoon each salt and pepper. Serve immediately with shrimp.

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