Grilled Shrimp and Cuban Corn Tracey Seaman   From Every Day with Rachael Ray September 2008 SERVES 4 Prep Time: 15 min Cook Time: 10 min 8 ears corn, husked 1/2 cup extra-virgin olive oil Salt and black pepper 3 cloves garlic, finely chopped 1 tablespoon paprika 1/4 teaspoon cayenne pepper, plus more for sprinkling 2 pounds large shrimp, peeled and deveined 1/4 cup mayonnaise 1 tablespoon grated parmesan cheese 2 limes, cut into wedges 1. Preheat the grill to medium-high. Brush the corn with 1/4 cup olive oil and season with salt and black pepper. In a large bowl, whisk together the remaining 1/4 cup olive oil, the garlic, paprika, cayenne and 1/4 teaspoon salt; add the shrimp and toss. 2. Add the shrimp and corn to the grill and cover. Grill the shrimp, turning once, until opaque, 2 to 3 minutes. Grill the corn, turning occasionally, until lightly charred, about 7 minutes. 3. Spread the mayonnaise on the corn and sprinkle with the parmesan and a little cayenne. Serve immediately with the shrimp and lime wedges.

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