Sheet-Pan BBQ Shrimp with Corn & Garlic Bread

What You Get

Herb butter

Corn

Par-baked baguettes

Garlic

Peeled, deveined shrimp (see note below)

BBQ spice blend

What You'll Need

Olive oil

Salt and freshly ground pepper

Grated parmesan cheese (optional)

Step 1

Preheat the oven to 425°F. Line a sheet pan with foil or parchment. Set the herb butter on the counter to soften.

Step 2

Shuck the corn, removing the husks and silk, and cut the cobs into 2 or 3 pieces, depending on size. Arrange the corn on half of the prepared pan, drizzle the corn with 1 tablespoon olive oil; season with salt and pepper. Transfer the sheet pan to the oven and bake until the corn is tender, about 25 minutes.

Step 3

Meanwhile, split the baguettes in half lengthwise. Mince 2 or 3 cloves of garlic. Spread the inside of the baguettes with the herb butter, sprinkle with the garlic, and dust with Parmesan, if you have any on hand. Wrap the garlic bread in foil. Drain the shrimp and pat dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the BBQ seasoning and 1 teaspoon salt.

Step 4

When the corn is almost ready, add the shrimp to the pan. Return the pan to the oven and roast until the shrimp is bright pink and tightly furled, 7 to 8 minutes longer. Transfer the garlic bread to the oven at the same time you add the shrimp and bake until the bread is warmed through and the butter is melted, 8 to 10 minutes. Keep warm until ready to slice and serve, or tear off pieces at the table.

Step 5

When the shrimp and corn are ready, transfer to plates and serve with the garlic bread on the side.