Shrimp, Chorizo and Corn Salad

  • 12 oz. large shrimp, peeled and deveined
  • 2 cups fresh corn kernels, about 2 ears
  • 1/3 cup chopped green onions
  • 1 1/2 TBS Sriracha sauce or any hot chile sauce
  • 2 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • 1 3/4 oz. thinly sliced chorizo sausage
  • 1/2 cup chopped fresh basil leaves, divided
  • 12 red grape tomatoes, halved and divided
  • 12 yellow grape or yellow cherry tomatoes, halved and divided
  • 1 1/2 TBS olive oil
  • 2 tsp. grated lemon rind
  • 3 TBS freshly squeezed lemon juice

In a large bowl, combine shrimp, fresh corn kernels, green onions, sriracha sauce, garlic, salt and chorizo. Add 1/4 cup chopped basil leaves, 12 each of the red and yellow tomato halves; gently toss to combine. Heat a large skillet over high heat. Add olive oil to pan and swirl to coat. Add shrimp mixture to pan and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls and sprinkle each serving with 1/2 teaspoon grated lemon juice, 5 tomato halves and 1 TBS chopped basil.