Servings2
- 1 tsp chopped cilantro
- 1 large ear of fresh corn
- 1/8 of a cup of baby heirloom tomatoes, cut into quarters
- 1/4 tsp jalapeno, sliced paper thin on mandolin
- 6 Jumbo (21/25) shrimp, peeled, deveined, seasoned with salt and pepper
- Zest of 1 lime plus juice of ¼ lime
- 1 tsp minced garlic
-
2 oz Rama European Style Butter Blend
- 1/4 cup white wine
- Remove kernels from corn cob, sauté in 1oz melted Rama over medium high heat until lightly browned. Remove from pan with a slotted spoon and set aside.
- Add remaining 1oz Rama to the hot pan and melt
- Add shrimp and sauté 1 min on each side
- Add the corn, sauté for an additional minute, then add tomatoes and garlic and sauté.
- Add the lime and white wine and reduce for one minute, then add butter, cilantro and jalapeno, and season to taste.
- Serve as is or over angel hair pasta.
