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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Shrimp and Corn Salad with Basil Recipe

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This recipe for Shrimp and Corn Salad with Basil is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
4 cups fresh corn kernels
3/4 cup minced red onion
2 cups cherry tomatoes, halved
4 T olive oil
6 T lime juice
4 T SPLENDA
2 tsp kosher salt
3 T fresh basil leaves, cut into thin strips
24 large shrimp, peeled and deveined
1 T olive oil
2 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper
Directions:
Directions:
Heat the oil in a medium size pan and saute corn and red onions until tender. Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside. Mix olive oil, lime juice, SPLENDA, salt and basil in a small stainless bowl; toss with corn.
Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl. Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimps into corn salad mixture. Adjust seasoning and serve.

 

 

 

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