Summer Corn and Shrimp Saute'

We have been very blessed since the arrival of Miss Annalee with a steady supply of meals and goodies from family and friends, so we haven't done much cooking.  Last week I did throw together one meal for us that we loved - Summer Corn and Shrimp Sauté - and wanted to share!

    1 pound shrimp (16/20 count, peeled and deveined)
    1 teaspoon chili powder
    1 teaspoon salt
    2 ears corn (husked, kernels cut off the cob)
    2 cloves garlic (diced)
    1/2 red onion (thinly sliced)
    1 fresno chili (sliced)
    1/4 cup white wine
    1 lime (zested)
    1/4 cup basil
    1/4 cup mint
    2 tablespoons butter
    extra-virgin olive oil

kosher salt and freshly ground black pepper to taste

1. Preheat a large sauté pan over medium-high heat.

2. Season shrimp with chili powder and salt. Toss well to coat.

3. Add a drizzle of olive oil to the pan along with the corn, garlic, red onion and fresno chili. Season with salt and pepper and sauté until translucent and fragrant, about 3-5 minutes. 

4. Add shrimp and sauté 2-3 minutes until shrimp are fully cooked. 

5. Add the white wine and bring to a simmer, cook until reduced by half. 

6. Add the lime zest, fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients. 


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