Shrimp and Spicy Corn and Tomato Salsa
- 1 lb. shrimp – peeled and cleaned
- 2 tbsp. extra virgin olive oil
- ½ lime – juiced
- 3 cloves garlic, sliced
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 can (15.25 oz.) white corn
- ½ pint grape tomatoes, halved
- ¼ cup mayonnaise
- 2 tsp. cayenne pepper
- 1 tsp salt
Add the shrimp, olive oil, lime, garlic, salt and pepper to a bowl. Cover and refrigerate for 1 hour more to allow flavors to combine.
Drain the corn in a small colander. Combine all ingredients in a medium size bowl. Add additional cayenne pepper and salt to taste. Refrigerate until ready to serve.
Move the shrimp and marinade to a frying pan and cook the shrimp for a few minutes each side, until cooked through. You can also grill the shrimp if preferred.
Serve the shrimp over the corn and tomato salsa.