Description
A delicious and flavorful appetizer for any occasion.
Ingredients
- 1 Tablespoon Olive Oil
- 8 ounces, weight Peeled And Deveined Shrimp
- ⅛ teaspoons Salt For Shrimp
- ⅛ teaspoons Black Pepper For Shrimp
- 1 can (15.25 Oz. Can) Corn Kernels, Drained
- 1-½ cup Diced Fresh Plum Tomatoes
- ¾ cups Chopped Cilantro
- 2 whole Limes, Juiced
- ¾ cups Diced Jicama
- ⅓ cups Onion, finely chopped
- 1 Jalapeno Pepper (more Or Less Depending On The Heat Level Desired), Stem And Seeds Removed, Finely Chopped
- ¼ teaspoons Chili Powder
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 whole Ripe But Firm Avocados, Peeled, Seeded, And Diced
Preparation
Place oil in a large skillet on medium high heat. Season shrimp with the first listed amounts of salt and pepper. Add shrimp into the skillet and cook until pink on the outside and opaque inside, about 2 minutes per side, depending on size of shrimp. Remove from skillet. Chop into small pieces.
In a large bowl, combine all of the remaining ingredients, except for avocado. Add shrimp and avocado. Toss gently to combine. Allowing the salsa to rest (in the refrigerator) for at least 30 minutes for the flavors to meld is recommended. Serve with tortillas, nachos, pita chips, or toasted baguette.
