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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 cups fresh corn kernels

  3. 3/4 cup minced red onion

  4. 2 cups cherry tomatoes, halved

  5. 4 tablespoons olive oil

  6. 6 tablespoons lime juice

  7. 4 tablespoons SPLENDA No Calorie Sweetener, Granulated

  8. 2 teaspoons kosher salt

  9. 3 tablespoons fresh basil leaves, cut into thin strips

  10. 24 large shrimp, peeled and deveined

  11. 1 tablespoon olive oil

  12. 2 teaspoons red pepper flakes

  13. 1/2 teaspoon kosher salt

  14. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. 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 shrimps into corn salad mixture. Adjust seasoning and serve.

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