Shrimp, Chorizo, and Corn SaladPosted: July 2, 2013
This is such a wonderful time to make this meal, while all of the ingredients are readily available at the Farmer’s Market. And nothing tastes better than fresh produce! The smell and flavors of this dish reminded me of some wonderful Thai food I’ve had. The fresh basil (from our garden!) and the spicy Sriracha sauce transported me to one of our favorite Thai restaurants in Rockridge. The corn, which seems to be a theme with me lately, added such a sweet bite and helped sooth the spice of the Sriracha. We divided everything in half before the Sriracha was added because that would have been just a little too much for the kids, but there is no way I’d leave it out of mine!
12 oz large shrimp, peeled
2 cups fresh corn kernels
1/2 cup chopped green onions
1 1/2 Tbs Sriracha (hot chili sauce, such as Huy Fong)
2 Tsp minced garlic
1/2 tsp kosher salt
1 3/4 oz thinly sliced Spanish chorizo
1/2 cup fresh basil leaves, divided
12 red grape tomatoes, halved and divided
12 yellow teardrop tomatoes, halved and divided.
1 1/2 TBS olive oil
2 tsp grated lemon rind
2 Tbs fresh lemon juice
Combine the first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 each red and yellow tomato halves; toss shrimp mixture gently to combine. Heat a large skillet over high heat. Add olive oil; swirl to coat. Add shrimp mixture and cook until shrimp turn pink, about 4 minutes; stir frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, sprinkle each serving with 1/2 teaspoon grated lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.
Hands-on time: 16 minutes
Total time: 16 minutes