Shrimp, Chorizo, and Corn Salad

Name: Shrimp, Chorizo, and Corn Salad
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Global
Ingredients: 50 grams thinly sliced Spanish chorizo sausage; 118 milliliters chopped fresh basil leaves, divided; 473 milliliters fresh corn kernels; 2 teaspoons minced garlic; 12 red grape tomatoes, halved and divided; 79 milliliters chopped green onions; 1 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 2 Tbsps olive oil; 340 grams shrimp, peeled; 2 Tbsps Sriracha (hot chile sauce, such as Huy Fong); 12 yellow teardrop tomatoes, halved and divided

Shrimp, Chorizo, and Corn Salad

Shrimp, Chorizo, and Corn Salad is From preparation to the plate, this recipe takes approximately 16 minutes.

Instructions

Combine first 7 ingredients in a large bowl.

Equipment you will use

Bowl

Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.

Ingredients you will need

Yellow Tomato

Shrimp

Tomato

Basil

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add olive oil to pan; swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.

Ingredients you will need

Lemon Juice

Lemon Peel

Shrimp

Tomato

Basil

Equipment you will use

Bowl

Equipment

Bowl

Frying Pan

Ingredients

Servings:

50grams

thinly sliced Spanish chorizo sausage 118milliliters

chopped fresh basil leaves, divided 473milliliters

fresh corn kernels 2teaspoons

minced garlic 12

red grape tomatoes, halved and divided 79milliliters

chopped green onions 1teaspoons

kosher salt 2Tbsps

fresh lemon juice 2teaspoons

grated lemon rind 2Tbsps

olive oil 340grams

shrimp, peeled 2Tbsps

Sriracha (hot chile sauce, such as Huy Fong)12

yellow teardrop tomatoes, halved and divided

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.