2 cloves garlic, smashed
3 chipotle peppers in adobo
1 lime, juiced
1 cup olive oil
1 pound shrimp, peeled and deveined
Corn Salad, recipe follows
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and freshly ground black pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula leaves
1 lemon, juiced
4 tablespoons olive oil
Neelys BBQ Dry Rub, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.
Preheat grill to medium-high.
Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.
Preheat grill or broiler to medium heat.
Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.
Toss the salad with the dressing and serve at room temperature.
Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months.
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