Shrimp & Grilled Corn {with Chorizo}
Servings: 2 servings
Ingredients
- 2 ears fresh corn or 1 cup cooked corn or frozen (thawed corn)
- 6 large shrimp peeled
- 2 green onions chopped
- 1 teaspoon Sriracha more or less to taste
- 1 clove garlic minced
- ¼ teaspoon salt
- 1 thinly sliced Spanish chorizo sausage approx.. 3- 4oz.
- ¼ cup chopped fresh basil leaves divided
- 12 red cherry tomatoes (red /yellow or combo) halved and divided
- 1 tablespoon olive oil
- ½ tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
Instructions
- If using fresh corn on the cob, heat a grill pan (or BBQ) over medium heat. Brush corn with a light layer of olive oil (or canola oil) and grill on all sides until charred and tender (about 10-12 min.) . If using cooked/thawed corn proceed to the next step.
- Combine corn, shrimp, onions, Sriracha, garlic, salt, chorizo in a large bowl. Add half each of basil and tomatoes and toss to combine.
- Heat olive oil in a large skillet over high heat. Add shrimp mixture and cook until shrimp turn pink (about 4-5 min.).
- Divide shrimp mixture between two plates or shallow bowls. Top with grated lemon and drizzle with lemon juice. Add remaining tomatoes and basil.