Shrimp, Chorizo & Corn Salad

By Joan_Z

Cal. 256; Protein: 18.2; carbs. 21.1; sodium 583 mg.

Ingredients

• 12 oz. large shrimp - peeled
• 2 cups fresh corn kernels
• 1/3 cup chopped green onions
• 1 1/2 Tbsp. Sriracha sauce
• 2 tsp. minced garlic
• 1/2 tsp. kosher salt
• 1 3/4 oz. thinly sliced Spanish chorizo sausage
• 1/2 cup chopped fresh basil leaves - divided
• 12 red grape tomatoes - halved & divided
• 12 yellow teardrop tomatoes - halved & divided
• 1 1/2 Tbsp. olive oil
• 2 tsp. grated lemon rind
• 2 Tbsp. fresh lemon juice

Preparation

Step 1

Combine shrimp, corn, green onions, Sriracha, Minced garlic; kosher salt & sausage in a large bowl. Add 1/4 cup chopped basil, 12 red tomatoe halves & 12 yellow tomato halves. Toss shrimp mixture gently to combine.

Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan & cook for 4 minutes or until shrimp turn pnk, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, & sprinkle each serving with 1/2 tsp. lemon rind, 1 1/2 tsp. lemon juice, 6 tomato halves and 1 Tbsp. chopped basil