Chile de Arbol Shrimp and Grilled Corn Salad

Heat a gas grill on medium-high.

Place chiles in a small bowl, and pour enough boiling water over them to cover. Let sit until softened, about 15 minutes. Place chiles in blender with tomato sauce, salt, honey, and olive oil, and enough of the chile soaking water to make a smooth puree (1-2 tablespoons).

Combine the puree with the shrimp in a medium bowl and coat well. Thread onto skewers and set aside.

Lay out four 8” by 10” pieces of Reynolds Wrap^® Heavy Duty Aluminum Foil on a work surface. Place 1 pat of butter and 1 corn cob on each one, and wrap each tightly.

Grill the corn for 15-20 minutes, turning occasionally. To check doneness, use tongs to remove to a baking sheet, and carefully open to check color. Reclose foil and return to grill to continue cooking if needed. Remove from grill, open and discard foil, and cut the kernels from the cobs.

Towards the end of cooking time, Lay a pieces of heavy-duty foil on one half of the grill, brush it with oil, and lay the shrimp skewers on the foil. Cook for 3-4 minutes on each side.

In a medium bowl, combine mayonnaise, lime juice, chopped cilantro, fresh chile, chile powder, scallions, salt. Fold in corn and half the cheese. Transfer to a serving platter or bowl, and top with remaining cheese and cilantro leaves, and serve the shrimp alongside.