Mexican Shrimp with Corn and Tomato Salad

theseasonedmom.com

Dana

subheading: FOR THE SALAD:

2 cups fresh or frozen corn (about 3 medium ears)

10 ounces halved cherry tomatoes (or about 1 ¾ cups of cored, chopped tomatoes)

½ small red onion, diced

1 avocado, diced

2 tablespoons chopped fresh cilantro (or substitute with fresh parsley)

2 tablespoons olive oil

1 tablespoon freshly-squeezed lime juice

Kosher salt and ground black pepper, to taste

subheading: FOR THE SHRIMP:

2 lbs. large shrimp, peeled and deveined

1 tablespoon chili powder

1 teaspoon all-purpose flour

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika (or substitute with regular paprika)

½ teaspoon onion powder

½ teaspoon dried oregano

¼ teaspoon ground cayenne pepper

½ teaspoon kosher salt, plus more to taste

2 tablespoons olive oil

Optional, for serving: tortilla chips; hoe cakes; rice; additional cilantro or fresh parsley garnish

Directions at theseasonedmom.com

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