/ Source: TODAY
Al Roker stops by the TODAY kitchen to make healthy summer corn and fresh shrimp two ways.
He shows us how to prepare grilled corn on the cob and shrimp skewers with a spicy marinade and a salad using the grilled shrimp and corn, with black beans, tomatoes and arugula to use up any leftovers.
Aromatic garlic, ginger, hot jalapeños and zesty lime pack a huge flavor punch, making this shrimp a real standout. The sweet and slightly smoky corn is the perfect compliment to the spicy skewers.
This easy Southwest-inspired salad turns leftover shrimp and corn into an easy, healthy and flavorful dish.
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