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Barbecued Lime Shrimp and Corn

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)
With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.

Ingredients

  • 1/3 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 2 teaspoons grated peeled fresh ginger
  • 2 tablespoons sugar
  • 1 teaspoon ground coriander seeds
  • 1/4 teaspoon black pepper
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups cooked couscous

Nutrition Information

  • calories 473
  • caloriesfromfat 7 %
  • fat 3.9 g
  • satfat 0.7 g
  • monofat 0.6 g
  • polyfat 1.5 g
  • protein 42.8 g
  • carbohydrate 66.7 g
  • fiber 4 g
  • cholesterol 259 mg
  • iron 5.3 mg
  • sodium 534 mg
  • calcium 115 mg

How to Make It

  1. At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

  2. At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.