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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