Corn and Shrimp Salsa

Name: Corn and Shrimp Salsa
Ingredients: 1 Tablespoon Olive Oil; 8 ounces, weight Peeled And Deveined Shrimp; 18 teaspoons Salt For Shrimp; 18 teaspoons Black Pepper For Shrimp; 1 can (15.25 Oz. Can) Corn Kernels, Drained; 1- 1/2 cup Diced Fresh Plum Tomatoes; 3/4 cups Chopped Cilantro; 2 whole Limes, Juiced; 3/4 cups Diced Jicama; 13 cups Onion, finely chopped; 1 Jalapeno Pepper (more Or Less Depending On The Heat Level Desired), Stem And Seeds Removed, Finely Chopped; 1/4 teaspoons Chili Powder; 1/4 teaspoons Sugar; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 whole Ripe But Firm Avocados, Peeled, Seeded, And Diced

16 ingredients

10 steps

Ingredients

1 Tablespoon Olive Oil
8 ounces, weight Peeled And Deveined Shrimp
18 teaspoons Salt For Shrimp
18 teaspoons Black Pepper For Shrimp
1 can (15.25 Oz. Can) Corn Kernels, Drained
1- 1/2 cup Diced Fresh Plum Tomatoes
3/4 cups Chopped Cilantro
2 whole Limes, Juiced
3/4 cups Diced Jicama
13 cups Onion, finely chopped
1 Jalapeno Pepper (more Or Less Depending On The Heat Level Desired), Stem And Seeds Removed, Finely Chopped
1/4 teaspoons Chili Powder
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
1 whole Ripe But Firm Avocados, Peeled, Seeded, And Diced

Directions

1

Place oil in a large skillet on medium high heat.
2

Season shrimp with the first listed amounts of salt and pepper.
3

Add shrimp into the skillet and cook until pink on the outside and opaque inside, about 2 minutes per side, depending on size of shrimp.
4

Remove from skillet.
5

Chop into small pieces.
6

In a large bowl, combine all of the remaining ingredients, except for avocado.
7

Add shrimp and avocado.
8

Toss gently to combine.
9

Allowing the salsa to rest (in the refrigerator) for at least 30 minutes for the flavors to meld is recommended.
10

Serve with tortillas, nachos, pita chips, or toasted baguette.