INGREDIENTS
- 1lb large shrimp, peeled and deveined
- 1 bag frozen, organic sweet corn
- 2 cloves of garlic, minced
- 2 Tbsp olive oil
- 1 mango, diced
- 1 avocado, diced
- 2 Tbsp roasted red pepper, minced
- 1 jalapeño, deseeded and diced fine
- ¼ red onion, diced fine
- ¼ cup organic cilantro, chopped
- JF Mustard Vinaigrette, to taste
- Fresh cracked black pepper, to taste
- JF Spicy Salt, to taste
PROCESS
1. In a large sauté pan heat the oil over medium and add the garlic. Cook until garlic softens and becomes aromatic, about 1 minute. Add corn and sauté lightly.
2. Add the shrimp, season with JF Spicy Salt and fresh cracked black pepper. Sauté approximately 1½ minutes until shrimp are pink and curled. Remove from the heat and place in a large mixing bowl.
3. Allow them to cool slightly. Add my JF Mustard Vinaigrette and toss to combine. Let it sit a few minutes to absorb. Drain any excess liquid.
4. Add roasted red peppers, jalapeño, red onion, and combine. Next add mango, cilantro and avocado. Combine again, adjust seasonings to taste.
5. Serve immediately at room temperature.