I’m back at the grocery store shopping for healthy summer ingredients to make grilled spice crusted shrimp with blistered corn salad. These healthy ingredients can be found at any grocery store, I just want to make sure you know how to choose the best stuff to put in your body. The recipe is perfect for the summer and has so much flavor, plus it’s really easy to make. Mad love..Bobby, Dessi, Rose, and Art! XOXO
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RECIPE:
¾ pound wild shrimp
¾ teaspoon each smoked paprika & turmeric
1 link of sausage
16 ounce bag organic sweet corn
½ red onion, finely diced
3 cloves garlic, minced
4 ribs of kale, finely chopped
½ cup cherry tomatoes, quartered
Lime juice
¼ cup grated parmesan cheese
Handful of fresh herbs
Unrefined salt & fresh pepper
Avocado oil
Marinate the shrimp with 1 teaspoon of avocado oil, ½ teaspoon each of smoked paprika and turmeric, and set aside at room temperature.
Cut the sausage into bite size pieces and place in a cast iron pan over medium heat with a shot of oil. Cook until browned on all sides. remove from the pan and add the corn. Raise the heat to medium-high and cook until golden brown, about 6-8 minutes. Add the red onion along with 1/3 teaspoon of salt, few cracks of pepper, and low the heat to medium. Cook for 2 minutes then add the garlic and kale, cook another 3 minutes. Turn the heat off and add the tomatoes, the juice of just under half a lime, the cheese, and herbs. Add the sausage back and check for seasoning. Set aside.
Preheat the grill to high, salt and pepper the shrimp on both sides, spray the shrimp with avocado oil, and grill until crusty on the first side, about 3-5 minutes. Flip and only cook another 2 minutes. Remove from heat.
Serve the corn salad with shrimp and enjoy!
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