Enjoy our healthier version of lobster rolls, an extremely popular East coast tradition dating back to the 1920s.
Prep: 20 minutes plus marinating
Grill: 10 minutes
In small bowl, whisk together garlic, 21⁄2 tablespoons lime juice, oil, salt and black pepper; stir in 2 tablespoons cilantro. Place shrimp in large zip-top plastic bag and pour marinade over shrimp. Seal bag, pressing out excess air; massage shrimp in bag. Refrigerate 15 minutes.
Meanwhile, prepare outdoor grill for direct grilling over medium heat. In small bowl, stir together mayonnaise, cayenne pepper and remaining 11⁄2 tablespoons lime juice; refrigerate until ready to serve.
Tear one 30-inch piece of foil. Place shrimp and tomatoes on half of foil sheet. Fold other half of foil over to cover shrimp and tomatoes; fold edges several times to seal tightly.
Place foil packet and corn on hot grill rack. Cover and
cook shrimp packet 8 minutes or until shrimp turn opaque throughout, turning packet once halfway through cooking; cook corn 10 to 12 minutes or until golden brown, turning frequently.
Cut corn from cobs. With scissors, cut an X in top of foil packet, then carefully pull back foil to open. With slotted spoon, transfer shrimp mixture to medium bowl; add corn and remaining 1 tablespoon cilantro, and toss to combine. Spread inside of each bun with 1 tablespoon mayonnaise mixture; evenly spoon about 3⁄4 cup shrimp mixture into each bun to serve. Garnish with lime wedges, if desired.
Approximate nutritional values per serving:
321 Calories, 8g Fat (1g Saturated), 154mg Cholesterol, 597mg Sodium, 41g Carbohydrates, 3g Fiber, 23g Protein