Set grill to medium heat. Clean and remove the shell from the shrimp (leaving the tail on). In a plastic container or bag, add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in the refrigerator and allow to marinate for a minimum of 30 minutes (overnight will give the best flavour). Place marinated shrimp on a sheet of foil and pour BBQ sauce over shrimp, fold the aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in the packet. Place the packet on the grill and allow to cook 6 to 8 minutes.

Citrus Corn Salad: In a large skillet over medium heat, add corn and granulated sugar, and allow to cook 8 to 10 minutes. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate. Yields five servings.