Shrimp kabobs/corn

Simple cook tonight. I LOVE having the outdoor kitchen. It is so convenient to just run out, light an egg (rain or not), have all the accessories at hand and throw together a quick meal.

Sorry, no pics. (Hoss, I really did cook it). :laugh:

Corn: Shucked, silked, soaked in cold salt water for 30 minutes. Roasted at 450*, direct on my large at original grid level, turning every 2-3 minutes until nicely charred (about 10-12 minutes). Placed in shallow bowl with small amount of melted butter and foiled.

Shrimp: Shelled and deveined about a dozen 10-count (jumbo) shrimp. Skewered tightly (alternating head/tail) on 2 parallel skewers. Coated one side with Jamaican Firewalk and let melt while cooking corn. Flipped, lightly coated the other side with EVOO, then small amount of table sugar. Got egg up to 500-550*, oiled the hot grid and placed shrimp sugar side down. Flipped after about 2 minutes, then grilled about 2-3 minutes on the other side. Pushed off the skewers into melted butter/lemon juice mixture, stirred around and served hot.

The "Princess" made a fantastic mixed salad and we enjoyed a simple. easy, healthy meal !