INGREDIENTS
1 pound large peeled and deveined shrimp4 ears of corn Removed from Cob or 1 bag of frozen organic sweet corn
2 cloves of garlic, minced
2 tbs olive oil (I like to use one that is garlic infused)
1 mango, diced
1 avocado, diced
2 tbs roasted red pepper, minced
1 Jalapeño, finely diced
1/4 of a red onion , finely diced
1/4 cup of chopped organic cilantro
JF Mustard Vinaigrette to taste (can sub with any red or white wine vinaigrette…Kevin likes Cindy's Kitchen Barcelona Vinaigrette)
fresh cracked black pepper to taste
JF Spicy Salt to taste
PROCESS
In a large sauté pan heat the oil on medium and add the garlic. Cook until garlic softens and aromatic about 1 minute. Add corn and sauté lightly. (If using fresh raw corn you want it to have some bite so try not to overcook it. If you are using frozen cook until the water is absorbed.)Add shrimp to pan and season with JF Spicy Salt and fresh cracked black pepper. Sauté approximately 1.5 minutes until shrimp are pink and cooked through. Remove from heat and place mixture in a large mixing bowl.
Allow to cool slightly. Add 1/4 cup vinaigrette and combine. Let it sit a few minutes so vinaigrette can slightly absorb into the shrimp and corn mixture. Drain remaining liquid. The dressing is just used as a layer here.
Add roasted red pepper, jalapeño, red onion and combine. Next add mango, cilantro and avocado. Combine again and re-season to taste.
Serve immediately at room temperature It's also delicious to cut up shrimp add some queso fresco and serve with Siete Almond Flour Tortillas hat have been heated over gas stove and charred. Makes a great taco with some hot sauce. Also can be served with rice or grain of choice.
