Bar B Que Lime Shrimp Name: Belinda Hurley Base: Camp Lejeune Recipe: Ingredients 1/3 cup fresh lime juice 1/4 cup fresh orange juice 2 tablespoons low-sodium soy sauce 2 tablespoons honey 2 garlic cloves, minced 2 teaspoons grated peeled fresh ginger 2 tablespoons sugar 1 teaspoon ground coriander seeds 1/4 teaspoon black pepper 2 ears corn, each cut crosswise into 4 pieces 1 1/2 pounds large shrimp, peeled and deveined 4 cups cooked couscous Preparation At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler. Place lime mixture, corn, and shrimp in foil oven bag or make an aluminum foil pouch. Place on grill. Cook 10 minutes.