Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons butter
  • 1 pound uncooked medium shrimp (peeled and tails removed)
  • 1 small garlic clove (diced)
  • 2 Tablespoons Sriracha sauce (or other hot sauce can be used)
  • 1 cup fresh or frozen corn
  • 3 Tablespoons fresh basil (chopped)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 small yellow bell pepper (chopped)
  • 1 fresh California Avocado (peeled, pit removed and cut into bite sized pieces)
  • 1 cup grape tomato halves
  • 1 head romaine lettuce (washed and cut into bite sized pieces)
  • Drizzle olive oil
  • Drizzle Balsamic Vinegar

Instruction

  • In a large skillet, melt butter over medium heat. Once melted, add the shrimp, garlic, Sriracha, basil, corn, salt and pepper. Cook for 5 minutes, or until shrimp is pink and cooked through.
  • In a large bowl, add chopped romaine lettuce, bell pepper, tomato and California Avocado.
  • Top with shrimp and corn mixture.
  • Drizzle with olive oil and balsamic vinegar and serve.