Sometimes the simplest dishes are the most delicious!
1 pound shrimp, peeled and deveined
2 ears of corn (or 1 cup frozen)
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
1 small shallot, minced
1 clove garlic, minced
1 teaspoon cumin
1/4 teaspoon cayenne pepper, optional
1 teaspoon honey
1/2 teaspoon each coarse salt and pepper
1/4 cup extra virgin olive oil
1 pint cherry tomatoes, halved
1/2 cup cilantro, finely chopped
1 avocado, quartered and thinly sliced
1 small cucumber, peeled, seeded and diced
3 ounces crumbled goat cheese, optional
- Fill a medium saucepan halfway and bring to a strong simmer. Add in the shrimp and cook for one minute. Add the corn to the water. Cook for another 1-2 minutes until shrimp are pink. Drain the shrimp and corn and place them in a mixing bowl. Let cool.
- In a bowl or mason jar, whisk the orange juice, lime juice, shallots, garlic, cumin, cayenne, honey, salt, pepper, and olive together until combined.
- Add half the dressing to the shrimp and corn and toss. Fold in the tomatoes, cilantro, avocado, cucumber, and goat cheese (if using). Pour in the remaining dressing and toss to coat.