Summer-y Shrimp Skewers and Creamed Corn

For the Shrimp:

1 cup cilantro leaves
1 cup flat parsley
1/4 cup lemon juice
2 tbs fresh chopped garlic
2 tsp paprika
1 tsp kosher salt
1/4 tsp cayenne
1/2 cup olive oil
2 lbs. large shrimp

Preheat grill or broiler to high.

In blender or food processor, combine cilantro, parsley, lemon juice, garlic, paprika, salt & cayenne until well chopped, scrape down sides. With machine running, slowly pour in olive oil.

Pour marinade over shrimp in a large ziploc. Marinate shrimp 15-20 minutes. Skewer shrimp and grill until opaque & pink 2-3 minutes per side. Serve with creamed corn.

For the corn:

6 ears corn
1/2 cup milk
2 tbs unsalted butter
1 cup cream
a pinch of cayenne
salt and pepper to taste

Slice corn kernels from cob and place in a bowl.
Puree 1 1/2 cups of corn with 1/4 cup of the milk.
Melt butter in skillet over medium high heat. Add the remaining 1 1/2 cups corn, pureed corn, cream and remaining 1/4 cup milk, salt and cayenne. Simmer until thickened, about 10 minutes. Taste and correct seasoning to taste.