Shrimp and Corn Salad with Basil
Kevin Rathbun’s Shrimp and Corn Salad with Basil
Corn, minced onion and cherry tomatoes come together for a mouth watering dish. From Kevin Rathbun, we’ve got some Shrimp and Corn Salad with Basil. Light yet filling, it’s perfect for a quick lunch after yoga. Made with SPLENDA® Sweetener, instead of sugar, you can enjoy all these flavors without the added calories.
Kevin Rathbun’s Shrimp and Corn Salad with Basil Recipe
2 tablespoons olive oil
4 cups fresh corn kernels
¾ cup minced red onion
2 cups cherry tomatoes, halved
4 tablespoons olive oil
6 tablespoons lime juice
4 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons kosher salt
3 tablespoons fresh basil leaves, cut into thin strips
24 large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons red pepper flakes
½ teaspoon kosher salt
¼ teaspoon black pepper
Heat the oil in a medium size pan and saute corn and red onions until tender.
Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside.
Mix olive oil, lime juice, SPLENDA® Granulated Sweetener, salt and basil in a small stainless bowl; toss with corn.
Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl.
Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimp into corn salad mixture.
Adjust seasoning and serve.