Servings: 4

1lb shelled and de-veined shrimp.  (I usually get 1.25lb shell-on white shrimp from WFM, and I clean them at your home but I know you hate shellllls). 1lb shelled and de-veined shrimp.  (I usually get 1.25lb shell-on white shrimp from WFM, and I clean them at your home but I know you hate shellllls).
1lb package of frozen fire roasted corn (or a mix of fire roasted and regular corn).  I normally use the one from the Burbank WFM. 1lb package of frozen fire roasted corn (or a mix of fire roasted and regular corn).  I normally use the one from the Burbank WFM.
1 clove garlic, minced 1 clove garlic, minced
Garlic and onion powder, dash each Garlic and onion powder, dash each
Salt and white pepper (as per your taste) Salt and white pepper (as per your taste)
 
For the dressing: subheading: For the dressing:
3-4 Tbl lime juice (from 1 lime), start with 3 Tbl 3 to 4 Tbl lime juice (from 1 lime), start with 3 Tbl
1Tbl sour cream sauce 1Tbl sour cream sauce
1 Tbl mayonnaise 1 Tbl mayonnaise
2 Tbl parmesan 2 Tbl parmesan
1/2 small red bell pepper, diced ½ small red bell pepper, diced
1 Tbl chive, chopped (OPT, but I normally use it) 1 Tbl chive, chopped (OPT, but I normally use it)
1 Tbl parsley, chopped (OPT, I normally add some parsley for you instead of cilantro but feel free to omit) 1 Tbl parsley, chopped (OPT, I normally add some parsley for you instead of cilantro but feel free to omit)
 
Toppings: subheading: Toppings:
1/2 avocado, diced ½ avocado, diced
1/4 cup Cojita (or can omit, you like it with and without) ¼ cup Cojita (or can omit, you like it with and without)
 
If you're sharing with Paul, he can add the following: subheading: If you're sharing with Paul, he can add the following:
1 chopped jalapeno 1 chopped jalapeno
1/4 cup cilantro ¼ cup cilantro
A few dashes of paprika and cayenne A few dashes of paprika and cayenne

Cut and prep all your ingredients.
Lightly season the shrimp with some salt and white pepper and 1 Tbl of olive oil.  I also like to add 2 tsp of minced garlic in this mix but feel free to omit if you don't feel like it.
Evenly place the seasoned shrimp on an aluminum-foil-lined large oven sheet.  Make sure to leave a little bit of space between the shrimp.
Place a rack about 6 inches before the broiler.  Set your broiler to high.  After about 5 mins, the shrimp is ready to go in.  The amount of time that the shrimp takes to be cooked varies a little bit but I always put a TIMER FOR 5 mins to check on the shrimp then.   If they don't look ready, give it another minute.  It's better not to overcook the shrimp otherwise they can get a bit chewy or hard to eat.  You'll know they're ready when they are white and no longer translucent/pink.  Leave them to cool.   I normally move them somewhere cooler like your dining table so that they don't continue cooking in a warm environment like the kitchen.
Heat 1 Tbl of olive oil in a large cast iron over high heat.  Give it 2 mins to get hot.
Once hot, add corn and cook for about 5 to 6 minutes, give it a stir only once or twice because leaving it alone will allow it to caramelize a little and become sweeter (like you, bahahaha).
Add the minced garlic, dash of garlic and onion powder, salt and white pepper.  Give it a stir and leave it alone for another minute.
Turn the heat off and leave the corn to cool.
In a large mixing bowl, whisk all dressing ingredients.
Toss the corn in it, mix well.  Taste, adjust seasonings or add more lime juice if desired!
When you're ready to eat, transfer and divide the corn mix into bowls, top with shrimp and the rest of the toppings (cojita, avocado, extra parsley etc).
ENJOY MISTY!  I LOVE YOU ^_^

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