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Ingredients
1½ pounds wild caught shrimps, shelled and deveined
2 heads Boston lettuce, leaves separated
1 jalapeno pepper, thinly sliced
1 large cucumber. peeled and diced
⅓ of small red onion, diced
½ lime, juiced
½ cup cherry tomatoes, sliced
½ cup corn kernels
¼ cup fresh cilantro, chopped
salt and pepper
2 garlic cloves. minced
olive oil
Instructions
- Season shrimps with salt and pepper. Heat a large cast iron pan to medium high heat. Add a splash of olive oil, add garlic and sauté for 1 minute the add the shrimps.
- Cook shrimp for few minutes, squirt a little lime juice and transfer to a plate. Clean the pan and cook the corn until slightly charred. Let corn cool down for few minutes.
- In a large bowl, combine the other ingredients with a splash of olive oil and season with salt and pepper.
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