SUMMER CORN & SHRIMP SAUTÉ
1 pound shrimp (16/20 count, peeled and deveined)
1 teaspoon chili powder
1 teaspoon salt
2 ears corn (husked, kernels cut off the cob)
2 cloves garlic (sliced)
1/2 red onion (thinly sliced)
1 fresno chili (sliced)
1/4 cup white wine
1 lime (zested)
1/4 cup basil
1/4 cup mint
2 tablespoons butter
extra-virgin olive oil
kosher salt and freshly ground black pepper to taste
Preheat a large sauté pan over medium-high heat.
Season shrimp with chili powder and salt. Toss well to coat.
Add a drizzle of olive oil to the pan along with the shrimp. Sauté for 1 minute. Then, add the corn, garlic, red onion and fresno chili. Season with salt and pepper and sauté until translucent and fragrant, about 2-3 minutes. Add the white wine and bring to a simmer, cook until reduced by half. Add the lime zest, fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients. Serve and finish with a drizzle of olive oil.