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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.
Servings2
2 oz Rama European Style Butter Blend
