¼ cup crumbled queso fresco, plus more for garnish
1 teaspoon hot sauce, plus more for garnish
For the shrimp:
4 tablespoons butter, melted and cooled
¼ small onion, diced fine, about ¼ cup
1 clove garlic, minced
1 tablespoon minced fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon lime zest
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon fresh cracked black pepper
10 large shrimp (24/20) peeled and tail on
Begin by grilling the corn.
Heat the grill to medium-high heat. Brush the corn with the oil and season with salt and pepper. Grill until the corn is slightly charred and tender, about 10 to 15 minutes. Set aside to cool, then cut off the kernels and set aside.
Next, prepare the shrimp. In a small pot over low heat combine the butter, onion, garlic, cilantro, lime juice, lime zest, chili power, salt, and pepper. Once the butter has melted set aside to cool to room temperature.
Skewer the shrimp and pour half the butter mixture over the shrimp. Marinate for 10 minutes then transfer the skewers to the grill. Cook for about 2 minutes per side, brushing with the reserved butter mixture, or until the shrimp are opaque and firm. Remove the shrimp from the grill and wrap in a double layer of aluminum foil to keep warm while you finish the grits.
In a saucepan combine the water, lime juice and butter over medium heat. Once the mixture comes to a boil slowly whisk in the grits. Cook, whisking constantly, until the grits thicken and are tender, about 5 minutes.
Reduce the heat to medium-low and stir in the grilled corn and cook until the corn is heated, about 1 minute. Next add the salt, crema, queso fresco, and hot sauce.
Serve the hot grits with the shrimp and extra crema, queso fresco, and hot sauce as desire.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/09/elotes-grits-with-chili-lime-shrimp/