Shrimp, Chorizo, and Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prepping the ingredients takes less than 10 minutes, and dinner is on the table in less than 20. Ingredients:
12 ounces large shrimp, peeled |
2 cups fresh corn kernels |
1/3 cup chopped green onions |
1 1/2 tablespoons sriracha (hot chile sauce, such as huy fong) |
2 teaspoons minced garlic |
1/2 teaspoon kosher salt |
1 3/4 ounces thinly sliced spanish chorizo sausage |
1/2 cup chopped fresh basil leaves, divided |
12 red grape tomatoes, halved and divided |
12 yellow teardrop tomatoes, halved and divided |
1 1/2 tablespoons olive oil |
2 teaspoons grated lemon rind |
2 tablespoons fresh lemon juice |
Directions:
1. Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.
2. Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.
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