RECIPES: Shrimp Trifecta

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12 shrimp – medium size (16-20), peeled and deveined

¼ cup Sweet Heat or Blazing Trifecta Barbecue Sauce

3 tablespoons extra virgin olive oil

3 ears of corn or 2 cups of cooked kernels

1 red pepper

¼ cup red onion, diced

2 tablespoons chopped cilantro (optional)

1 cup edamame, shelled and cooked

½ pound of arugula

2 tablespoons lime or lemon juice




Combine 1 tablespoon of Trifecta barbecue sauce of your choice and 1 tablespoon of olive oil in a medium-sized bowl. Toss in shrimp and marinate for 5 or 10 minutes.  While shrimp is marinating, grill corn and red pepper for 3 to 4 minutes on each side. Remove corn and red pepper from grill.  Add shrimp to grill and discard marinating sauce. Grill shrimp to desired doneness, about 3 to 4 minutes on each side. Remove shrimp from grill and toss in a fresh mixing bowl with remaining Trifecta barbecue sauce.


Remove corn from ears. Dice red pepper. Place in mixing bowl with red onion, cilantro and edamame. Add lime or lemon juice and 1 tablespoon olive oil. Add salt to taste and toss.


Before serving, toss arugula with the corn relish mixture or place corn relish mixture on a plated bed of arugula. Place shrimp on top of corn relish/arugula base and brush with additional sauce. Use remaining sauce to drizzle over or to decorate plate.