Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce |
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Prep Time: 23 Minutes Cook Time: 10 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Chop the corn salad and make the sauce the day before to save time. Ingredients:
1 1/2 pounds unpeeled large shrimp (about 32 shrimp) |
1/4 cup spicy barbecue sauce (such as kc masterpiece spicy original) |
1 teaspoon white vinegar |
1/4 teaspoon ground red pepper |
butter-flavored cooking spray |
2 cups frozen whole-kernel corn, thawed |
1/2 cup finely chopped onion |
1/2 cup chopped red bell pepper |
1 tablespoon minced seeded jalapeño pepper |
2 large garlic cloves, minced |
ranch dipping sauce |
ranch dipping sauce |
Directions:
1. Peel shrimp, leaving tails intact.
2. Combine barbecue sauce, vinegar, and ground red pepper in a bowl. Add shrimp, tossing gently to coat.
3. Heat a large nonstick skillet over medium- high heat. Add shrimp, and sauté 6 minutes or until shrimp are done. Remove from pan, and keep warm.
4. Coat pan with cooking spray. Add corn and next 4 ingredients; sauté 3 minutes or until vegetables are tender and corn is lightly browned. Spoon corn mixture onto plates; top with shrimp. Serve with Ranch Dipping Sauce.
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