Shrimp over Roasted Corn Salsa

Only 395 calories per serving.

Serves: 2 people

Shopping List

• 12 large cooked shrimp, peeled and deveined
• ½ cup fresh or frozen corn
• 2 tbsp. cilantro, chopped
• ¼ cup red onion, diced
• 2 plum tomatoes, diced
• 2 tbsp. extra virgin olive oil, divided
• ¼ cup lime juice
• 4 black olives, sliced
• ¼ tbsp. crushed red pepper
• ½ tsp. each of salt and pepper, or to taste
• 1 tbsp. butter
• 1 cup cooked brown rice

Instructions

1. Rinse shrimp (remove tails, if desired). Place in bowl & refrigerate.
2. Roast corn by adding to a hot, dry pan until slightly brown. Remove from heat to cool.
3. In a mixing bowl, combine cilantro, onion, tomatoes, 1 tbsp. oil, lime juice, olives, salt and pepper, and cooled corn. Mix well. Cover & refrigerate.
4. Cook rice according to package directions. Set aside.
5. In a fry pan, on low, heat 1 tbsp. oil and butter. Pat shrimp dry, season with salt & pepper. Raise heat to medium, add shrimp, cook 1-2 minutes to heat through. Don’t overcook.
6. Place ½ cup rice on each of 2 plates. Spoon salsa over rice, top with 6 shrimp on each, add remaining salsa. Enjoy!