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Ingredients
1 pound jumbo shrimps, shelled and deveined
1 cup frozen corn
¼ of red onion, diced
1 lemon
1 jalapeno, minced
⅓ cup chopped fresh cilantro
McCormick ground Paprika - gluten free
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
Instructions
- Place corn in a medium microwavable bowl. Microwave for 6 minutes then drain.
- In a medium bowl, combine corn, jalapeno, olive oil, juice of half of the lemon, cilantro and onion. Season with salt and pepper.
- Season shrimps with salt, pepper and paprika. Heat a cast iron pan to medium high heat. Add butter then garlic. Sauté garlic until fragrant about 1 minute. Add the shrimps and cook for about 2 to 3 minutes until done.
- Serve shrimps with the corn salsa. You can grill the lemon if you want.
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