Grilled Shrimp and Corn Casserole

1 1/2 lb mini potatoes, halved (750 g)

1/3 cup sodium reduced vegetable broth or water (75 mL)

3 Tbsp chopped fresh parsley, divided (45 mL)

1/2 tsp pepper (2 mL)

1 Tbsp canola oil (15 mL)

2 cobs of corn, husked, each cut into 4 pieces (2)

1 tsp chili powder (5 mL)

1 lb large peeled shrimp (about 21- 25), thawed (500 g)

1 tomato, diced (1)

4 cloves garlic, minced (4)

1/4 tsp cayenne (1 mL)
1. In a foil or grill-safe baking dish, combine potatoes with broth, 2 Tbsp (30 mL) of parsley and pepper. Place on preheated medium-high grill, close lid and grill for 10 minutes, stirring once.
2. In a bowl, combine corn with canola oil and chili powder. Open lid and mix corn into potatoes. Close lid and grill for 5 minutes.
3. In same bowl, combine shrimp with tomato, garlic and cayenne. Open lid and stir vegetables. Stir in shrimp mixture; close lid and grill for about 8 minutes or until shrimp are firm and pink and potatoes are tender. Sprinkle with remaining parsley to serve.
Tip: For an extra special treat, add a splash of dry white wine when stirring in the shrimp.