Black Blend Shrimp Skewers with Grilled Corn + Garlic-Lime Butter

When you want big backyard flavor without babysitting the pit all day, shrimp is the move. It cooks in minutes, takes seasoning like a champ, and it loves a little kiss of flame.

We’re going bold with Brunk Black Blend BBQ Rub for that peppery-garlic punch, then finishing everything with a quick garlic-lime butter that begs for grilled corn to get involved.

What you’ll make

Juicy shrimp skewers seasoned heavy, grilled hot, and served with smoky corn + a buttery lime finish.

Ingredients

• 1 1/2 lb large shrimp, peeled & deveined (tails on optional)
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp Brunk Black Blend BBQ Rub (plus a pinch more to taste)
• 4 ears corn, husked
• 2 tbsp mayonnaise (optional, for a quick “street corn” vibe)
• 1/4 cup crumbled cotija or feta (optional)
• 2 tbsp chopped cilantro
• 1 lime, cut into wedges (plus extra for serving)

Garlic-Lime Butter

• 4 tbsp butter
• 2 cloves garlic, minced
• Zest of 1 lime
• 2 tbsp fresh lime juice
• Pinch of Brunk Black Blend BBQ Rub (optional, but recommended)

Instructions

1. Soak skewers (if using wood). Soak wooden skewers in water for 20–30 minutes so they don’t torch on the grill.
2. Season the shrimp. Pat shrimp dry. Toss with olive oil and Black Blend until evenly coated. Let it hang out while the grill heats.
3. Heat the grill. Preheat to medium-high (about 400–450°F). Clean grates and lightly oil them.
4. Grill the corn. Put corn directly on the grates. Grill 8–10 minutes, turning every couple minutes, until lightly charred. Pull off and set aside.
5. Skewer + grill the shrimp. Thread shrimp onto skewers (about 5–6 per skewer). Grill 2–3 minutes per side, just until pink and slightly charred — don’t overcook.
6. Make the garlic-lime butter. In a small saucepan (or microwave-safe bowl), melt butter. Stir in garlic and cook 30–60 seconds until fragrant (don’t brown it). Remove from heat and stir in lime zest + juice. Add a pinch of Black Blend if you want extra kick.
7. Finish + serve. Brush shrimp and corn with garlic-lime butter. Optional: smear corn with a little mayo, sprinkle cotija/feta, cilantro, and squeeze lime over the top. Serve everything hot with extra lime wedges.

Brunk Tips

• Dry shrimp = better char. Patting dry helps the rub stick and gives you that quick sear instead of steaming.
• Go hot and fast. Shrimp are done the second they turn opaque — pull early, they’ll carry over.
• No grill? Use a screaming-hot cast iron skillet and cook the shrimp in batches.