2 ears of corn
1 clove garlic, crushed
1 tablespoon vegetable oil
½ cup jicama, finely diced
1 cup 26-30 shrimp, raw, shell off and tail off
juice of ½ lime
1 large tomato, diced
2 tablespoons fresh basil, shredded
1/2 teaspoon cumin
2 tablespoons red pepper, roasted and chopped
salt and pepper to taste
Boil the 2 ears of corn in salt water for 90 seconds. Remove from pan and cut the corn from the cob.
Place the oil in a sauté pan over medium-high heat and cook the shrimp with the garlic for 3 minutes, adding salt and pepper to taste.
Drizzle the lime juice over the jicama.
Place all ingredients in a large salad bowl and combine. Season with salt and pepper to taste. Serves 2.
Option: The shrimp can be barbecued for 3 minutes rather than sautéed.