Roasted Shrimp With Corn Salsa

Roasted Shrimp With Corn Salsa

30 minutes to prepare serves 4-6

INGREDIENTS

• 1 (8 oz) box Mexican rice, prepared
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 2 limes: 1 juiced and divided, 1 sliced for garnish
• ½ bunch cilantro, divided
• 1 (16 oz) bag frozen whole kernel corn
• 1 yellow onion, diced
• 1 jalapeño, seeded and diced (optional)
• 1 red bell pepper, seeded and diced
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided

PREPARATION

1. In a large bowl, toss corn with onion, jalapeño, and bell pepper with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper, then pour into a skillet on medium-high heat, spreading evenly around pan. Roast for 5 minutes, or until corn begins to brown slightly, then stir and continue cooking for 3-5 minutes, or until corn is golden roasted. Remove from heat and add ¼ cup chopped cilantro, juice from ½ lime, and salt and pepper (to taste).
2. While corn roasts, preheat oven to 400°F and line a baking sheet with aluminum foil. Mix ½ teaspoon salt, ½ teaspoon pepper, chili powder, cumin, and garlic powder together in a small bowl.
3. Pour 1 tablespoon olive oil over shrimp and toss. Cover shrimp with seasoning mixture and toss to thoroughly combine. Spread shrimp evenly around baking sheet.
4. Roast for 5-7 minutes, slightly longer if for larger shrimp. Remove from oven and toss with corn salsa, juice from ½ lime and reserved cilantro.
5. Serve with side of Mexican rice. Enjoy!

Recipe adapted from No.2 Pencil

Summer Corn Salad

Summer Corn Salad

Recipe type: Salad
Serves: 4

Ingredients

• 3 tablespoons olive oil, divided
• 1 tablespoon lime juice
• ¼ teaspoon salt
• 1½ cups fresh or frozen corn, thawed
• 1½ cups cherry tomatoes, halved
• ½ cup finely chopped cucumber
• 2 tablespoons minced fresh basil
• ⅓ cup crumbled feta cheese
• 2 tablespoons Italian dressing (optional)

Instructions

1. Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.
2. Cooking corn in a skillet with remaining oil until tender.
3. Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
4. Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired). ENJOY!

source:https://lilluna.com