Shrimp and Spicy Corn and Tomato Salsa

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.