Ingredients
- Pierport®️ Peeled & Deveined Tail-On Phosphate Free Shrimp 16-20
- 5 oz Don Juan Dried Chorizo, Diced
- 5 cups Bountiful Harvest®️ Yellow Corn Kernels
- 3 tbsp Markon®️ White Onion, Minced
- 3 tbsp Markon Cilantro, Minced
- 1 Markon Lime
- 1 clove Markon Garlic, Minced
- 1/2 cup Crumbled Cotija
- 1 Markon Red Bell Pepper (small dice)
- 2 tbsp Unsalted Shamrock Farms®️ Butter
- 2 tbsp Trifoglio®️ 50/50 Olive Oil Blend
- Tajin, Salt, and Pepper to Taste
Directions
- In a large pan, fry diced chorizo until crispy. Separate the oil from crispy lardon and reserve both.
- Place the corn in the same hot pan with the onion and garlic.
- Add the chorizo lardons, bell pepper, cilantro, and butter. Cook for 2 minutes to heat, but do not brown.
- Remove from heat. Squeeze the juice of one lime over the corn mixture and add the Cotija cheese.
- Sauté the shrimp in olive oil, and season.
- To plate, top the corn mixture with a sprinkle of tajin over the top. Top with shrimp and place over the corn mixture. Garnish with cilantro and a drizzle of chorizo oil.
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