Fresh Corn and Shrimp Salad

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.

To serve:

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.

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