Chili Lime Shrimp Ingredients:

• 14 jumbo shrimp or about 1 pound, I used easy peel shrimp and left the tails on.

• 2 hot peppers, diced. I used Santa Fe hot peppers.

• 1 large garlic clove, minced.

• Zest of 1 lime.

• Juice of half a lime.

• 1/2 tsp chili powder.

• 1/2 tsp salt, I used pink Himalayan salt.

• 3 Tbsp avocado or any high heat oil.

• Optional: Chopped cilantro for garnish.

Mexican Street Corn:

• 4 ears of fresh corn, husks and silk removed.

• 2 Tbsp mayonnaise.

• 1 tsp chili powder.

• 1/2 tsp salt.

• 1/4 cup crumbled feta cheese.

• About a tsp of lime juice, or the juice from a lime wedge.

• Optional: chopped cilantro for garnish.

Chili Lime Shrimp Method:

• In a medium bowl or pan, mix together the diced pepper, minced garlic, lime zest, lime juice, chili powder, oil and salt to create the marinade.

• Toss the shrimp in the marinade, cover with plastic wrap or a lid and place in the refrigerator for 30 minutes and up to 1 hour.
  
  

• Sauté the shrimp and marinade in a large sauté pan, or a flat top griddle if you have it, until the shrimp are cooked through - about 4 minutes on each side.
  

• Remove shrimp and peppers from pan and cover with foil to keep them warm while you prepare the corn.

Mexican Street Corn Method:

• Grill the corn. If you have an actual grill, use that. I used my flattop griddle (or you could use a large sauté pan) and got it really hot in order to get the char marks on the corn. I really need to buy a proper grill.

• Once corn is finished charring, place on a large plate and spread each piece with a light layer of mayonnaise.

• Sprinkle the chili powder and salt all over the corn.

• Sprinkle feta cheese on top and squeeze the wedge of lime over the corn.

Enjoy!

The nutritional information has one ear of corn as a serving, however my husband and I both had two. It’s just too good to only eat one!