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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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