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Smoky Shrimp with Charred Corn Salsa

Smoky Shrimp with Charred Corn Salsa
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Course: Main Dish

Ingredients
  

For the shrimp:
  • 1 pound large shrimp peeled and deveined (I used Argentinean red shrimp)
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon smoked Spanish paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Kosher salt and freshly cracked black pepper to taste
For the salsa:
  • Kernels from 3 ears of grilled corn
  • 1 cup grape or cherry tomatoes halved
  • ¼ cup sweet onion finely diced
  • 4 mini bell peppers yellow, red and/or orange, finely diced (or sub ½ a full-sized bell pepper)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
To serve
  • Cooked quinoa rice, taco shells or lettuce
  • Parsley for garnish

Method
 

  1. Mix all of the ingredients for the shrimp in a large bowl, cover and put in the refrigerator for 30 minutes. While that marinates, mix all of the salsa ingredients in a large bowl.
  2. Heat a large, non-stick skillet over moderate heat. Add the contents of the shrimp bowl and cook, stirring occasionally, until shrimp are pink and just cooked through. It should only take a few minutes.
  3. To serve, place shrimp on top of cooked quinoa or rice and top with salsa. This would also be great in tacos or lettuce wraps. Enjoy!

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