SEAFOOD = Shrimp with Corn and Basil

By pattiwarner

Ingredients

• 1 LB SHRIMP/SHELLED AND DEVEINED
• S & P
• 2 TBSP OLIVE OIL
• 1 PINT CHERRY TOMATOES/HALVED
• 2 LIMES/ZEST AND JUICE
• 2 CLOVES GARLIC/SLICED
• 1/4 TSP CRUSHED RED CHILE FLAKE/OR TO TASTE+
• 1 RED ONION/SLICED
• 2 EARS CORN/REMOVED FROM COB
• 1/2 BUNCH BASIL
• OLIVE OIL
• 2 TBSP BUTTER

Preparation

Step 1

HEAT A SKILLET OVER MEDIUM HIGH HEAT. SEASON THE SHRIMP WITH S & P.

ADD OLIVE OIL TO SKILLET, ONCE HOT, ADD THE SHRIMP. SEAR ON BOTH SIDES. ADD THE ONION, GARLIC AND CHILI FLAKES TO TASTE. ADD A PINCH OF SALT, AND COOK UNTIL SOFTENED. ADD THE CORN AND TOMATOES, AND COOK FOR 2 TO 3 MINUTES. ADD LIME ZEST AND JUICE AND A SPLASH OF WATER. COOK FOR ANOTHER 1-2 MINUTES.

REMOVE PAN FROM HEAT AND ADD BASIL, BUTTER AND A LAST DRIZZLE OF OLIVE OIL TO FINISH. TRANSFER TO PLATE AND SERVE.