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Grilled shrimp glazed in Roland Foods Salsa Macha, served with grilled corn brushed in macha mayo

Salsa Macha Grilled Shrimp with Grilled Corn & Macha Mayo

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Grilled shrimp glazed in Roland Foods Salsa Macha so the chili and pumpkin seed oil caramelize over the flame, served with corn brushed in a sharp macha mayo.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp
  • 1½ lb large shrimp peeled and deveined, tail-on
  • 2 tablespoon neutral oil grapeseed or avocado
  • 1 teaspoon kosher salt
  • 5 tablespoon Roland Foods Salsa Macha
Macha Mayo
  • ½ cup mayonnaise
  • 3 tablespoon Roland Foods Salsa Macha
  • 1 lime zested
Corn & To Serve
  • 4 ears corn husked
  • ¼ cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. Whisk the mayonnaise, 3 tablespoons of the Salsa Macha, and the lime zest together in a small bowl until fully combined. Set aside.
  2. Pat the shrimp completely dry with paper towels.
  3. Toss the shrimp with the neutral oil and kosher salt. Let sit at room temperature while the grill heats.
  4. Preheat a grill or grill pan to high heat.
  5. Place the corn directly over the flame. Turn every 2 minutes until charred on all sides, about 8-9 minutes total. Transfer to a platter.
  6. Grill the shrimp 2 minutes per side, until opaque and lightly charred. Transfer immediately to a mixing bowl.
  7. Toss the hot shrimp with the remaining 5 tablespoons of Salsa Macha off the heat until glazed. The residual heat caramelizes the chili, garlic, and pumpkin seed oil without breaking the glaze.
  8. Brush the grilled corn generously with the macha mayo.
  9. Arrange the glazed shrimp alongside the corn.
  10. Garnish with the chopped cilantro and lime wedges.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Toss the shrimp in the salsa macha off the heat, not on the grill. Direct flame will scorch the pumpkin seeds and burn the garlic.
Pat the shrimp fully dry before oiling. Wet shrimp steams instead of charring.
Turn the corn every 2 minutes for even char without burning through the kernels.
Make the macha mayo up to 2 days ahead. The lime zest sharpens as it sits.

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