Lemon ShrimpPT20Mhttps://img1.recipesrun.com/201907/2019/0813/31/c/653195/300x200x50.jpg Most meats take at least 20 minutes, depending on size and thickness. Shrimp, however, cook very quickly. I used small-size shrimp, which cook in about 4 minutes. Larger shrimp might take a whopping 3 minutes. Deal breaker, I know.
The corn takes 10 minutes, and you can cook the shrimp while the corn cooks. Everything else in the recipe requires no cooking. Just a quick shake of the salad dressing, a quick toss in a mixing bowl, and you’re done!
This is a nice, light meal for a hot summer night, but if you don’t think it sounds filling enough, you can add some croutons to the salad, or serve with slices of French or Italian bread.
What’s even better is that the leftovers (if there are any) are delicious eaten cold the next day, when the dressing has had the time to soak into the shrimp and corn.4 servings
Ingredients:
1/2 cup Basil, chopped1 tbsp. Lemon juice1/2 tsp. Dijon mustard2 tbsp. Red wine vinegar1/2 Small red onion, finely diced Freshly ground black pepper Olive oil1 clove Garlic, grated12 oz. Shrimp, peeled and deveined Zest of 1 lemon2 tbsp. Butter2 Medium ears corn, husks removed
Most meats take at least 20 minutes, depending on size and thickness. Shrimp, however, cook very quickly. I used small-size shrimp, which cook in about 4 minutes. Larger shrimp might take a whopping 3 minutes. Deal breaker, I know.
The corn takes 10 minutes, and you can cook the shrimp while the corn cooks. Everything else in the recipe requires no cooking. Just a quick shake of the salad dressing, a quick toss in a mixing bowl, and you’re done!
This is a nice, light meal for a hot summer night, but if you don’t think it sounds filling enough, you can add some croutons to the salad, or serve with slices of French or Italian bread.
What’s even better is that the leftovers (if there are any) are delicious eaten cold the next day, when the dressing has had the time to soak into the shrimp and corn.
