BBQ Jumbo Shrimp With Grilled Corn & Mango Salsa


  • 1lb Jumbo Shrimp (about 8).
  • 2 Tablespoon Olive Oil.
  • 2 Tablespoon BBQ Chipotle Dry Rub.

Salsa  Ingredients

  • 3 Cobs of Corn
  • 1 Large Ripe Mango
  • 1 Red Onion
  • 1 Red Pepper
  • ¼ Cup of Cilantro
  • 1 Teaspoon chopped ginger
  • ¼ Cup Olive Oil
  • ¼ Cup Cider Vinagar
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper



  1. Make the Grilled Corn & Mango Salsa first (see below).
  2. Clean and de-vein shrimp leaving the tail on.
  3. Pat shrimp dry with paper towel and place them in a bowl.
  4. Pour the olive oil and dry rub all over the shrimp.
  5. Toss shrimp thoroughly with the rub.
  6. Separate shrimp and place on a cookie tray for grilling.
  7. Grill shrimp for 2 minutes on each side.
  8. Serve with the Grilled Corn & Mango Salsa.

Grilled Corn & Mango Salsa Directions

  1. Cut onion into 1/2-inch-thick slices .
  2. Grill the corn, onion and red pepper on the BBQ making sure to turn the corn every 3 or 4 minutes..
  3. (It should take15 - 20 minutes to completely grill the corn).
  4. Cut the corn kernels from the cobs and place in a medium bowl.
  5. Chop onion and red bell pepper in cubes and add to the corn.
  6. Add the chopped cilantro, ginger, olive oil, vinagar, salt and pepper.
  7. Combine all ingredients together in the bowl and chill for 1 hour before serving.
  8. While the salsa is set aside, proceed to making the BBQ shrimp.

Serves 4 or 8 people as appetizers.   Enjoy!