Summer Shrimp and Corn Sauté

This is a perfect summer dish for a few reasons.

First, it’s super light! Who doesn’t want to keep things light while it’s bikini season??

Second, it’s super quick and easy. Without prep, the cook time is only 5-10 minutes!

Third, it’s great to take to a Barbecue. It goes well with the flavors of a BBQ, as well as serves well at all temperatures; warm, cool, and room temperature.

Cooking Club Ladies surrounding our dishes!

Ingredients:
1 pound shrimp (16/20 count, peeled and deveined, tails off)1 teaspoon chili powder

1 teaspoon salt

2 ears corn (husked, kernels cut off the cob)

2 cloves garlic (sliced)

1/2 red onion (thinly sliced)

1 jalapeno, diced

1/4 cup white wine

1/4 cup basil, sliced

1/4 cup dill

2 tablespoons butter

extra-virgin olive oil

kosher salt and freshly ground black pepper to taste

Directions:

Preheat a large sauté pan over medium high heat. Add a touch of olive oil.

Season shrimp with chili powder and salt. Sauté shrimp for 2-3 min. until just cooked through. Remove from the heat.

Add corn, garlic, red onion and jalapeno. Season with salt and pepper until translucent and fragrant (about 2-3 minutes.)

Add white wine and bring to a summer, cook until reduced by half.

Add fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients. Add shrimp back in and warm through. Remove from heat.
Serve to lots of awesome friends!