Corn, Shrimp & Citrus Salad
- 1/2 cup avocado oil, divided
- salt and pepper, to taste
- 8 cloves garlic minced, divided
- 2 ears of corn, kernels removed
- 1/2 lb shrimp, peeled and deveined
- 2 1/2 lemons, juiced, divided
- 5 limes, juiced, divided
- 2 small red onions, diced fine
- 3 green onions, diced
- 1 tbsp jalapeño, minced
- 1 red, yellow or orange pepper, diced
- 1 cup cherry tomatoes, quartered
- 2 avocados, diced
- 1 cup fresh basil chiffonade
- 1/4 tsp red pepper flakes
- 1 tsp chili powder
Coat a large frying pan with 2 tablespoons of avocado oil. Over medium to high heat, add salt and pepper, garlic and corn kernels. Cook for about 10 minutes or until corn is soft and browning a little. Remove from heat and place the corn and garlic mixture in a large mixing bowl. In the same frying pan add one cup of water and the juice from one lemon and one lime. Bring to a boil and add the shrimp. Cook for 2 to 3 minutes or until the shrimp is opaque in color. Remove the shrimp from the pan and let cool.
Add the rest of the oil, lemon, and lime juice to the mixing bowl with the corn mixture. Toss well, coating the corn. Gently fold in the rest of the ingredients, making sure not to smash the avocado or the tomatoes. Refrigerate for at least an hour before serving.
Serve with chilled glasses of Myka Cellars Sauvignon Blanc.
Sign Up For Our Newsletter
Keep up to date on the latest Myka Estates news! We promise to keep it interesting.