Grilled Jumbo Shrimp and Linguica with Corn

Grilled Jumbo Shrimp and Linguica with Corn

There are two things that really say summer to us—seafood and all things grilling. This dinner, made with shrimp, corn, and sausage, contains the fundamental ingredients of a shrimp boil. They're threaded onto skewers, grilled, and served with a spicy aioli.


  • 8 jumbo shrimp, shell on

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons chopped fresh oregano

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • Coarse salt

  • Freshly ground pepper, to taste

  • 2 ears corn, shucked and cut into 1-inch-thick rounds

  • 1 pound linguica, cut into 2-inch pieces (16 pieces)

  • Lemon wedges, for serving

  • Grainy-Mustard Aioli, for serving


  1. Using sharp kitchen shears, cut along back of shell of each shrimp, and devein (leave shells on). Combine oil, oregano, parsley, 3/4 teaspoon salt, and pepper in a large, shallow bowl. Add shrimp and corn, and toss to coat. Let marinate at room temperature for 30 minutes, tossing mixture occasionally.

  2. Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Divide shrimp, corn rounds, and linguica among 8 skewers, beginning and ending with the linguica. Grill, turning often, until shrimp are just opaque, 5 to 7 minutes. If corn begins to blacken before shrimp are cooked, move skewers to the coolest part of the grill to finish cooking. Serve skewers with lemon wedges for squeezing over shrimp, and aioli for dipping.

Cook's Notes

Linguica is a garlicky Portuguese sausage. You can substitute fresh chorizo or andouille sausage. To prevent wooden skewers from burning, soak them in water for thirty minutes before grilling.

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