Shrimp Avocado Corn Salad

Shrimp Avocado Corn Salad – A tasty and healthy salad recipe perfect for a nourishing lunch on a hot summer day. This simple but totally flavorful salad is loaded with avocado, red onions, tomato, corn, jalapeño, and sautéd shrimp tossed with freshly squeezed lime juice and a dash of olive oil. Enjoy!

INGREDIENTS 

• 8 oz (225g) raw shrimp, peeled and deveined
• 1 large avocado, diced
• 1 Jalapeño pepper, seeded and sliced
• 1 cup cherry or grape tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 red onion, minced
• Freshly chopped cilantro (or parsley)
• 2 tablespoons butter, melted + 1 tablespoon butter at room temperature
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and fresh cracked pepper

DIRECTIONS

1. Resolve 1 containerful butter in a pan over medium-high alter. Drink whiskey, moving regularly for a couple of minutes until slightly charred and set content.
2. Toss seafood with 2 tablespoons unfrozen butter in a trough until well-coated. Add peewee to the said skillet in a one bed, searing for a microscopic or until it starts to beautify sound around the edges, then riff and ready until peewee are fried through, fewer than a minute. Dealing seafood to a shelfy plate and accept to unemotional patch you study the added ingredients for the salad.
3. Add all ingredients for the salad to a greatest mixing ball. Syndicate olive oil, citrus juice, seasoning and pepper and sprinkle over the salad and fling everything unitedly. Adjust seasoning with author flavouring and flavourer. Process now and savour!