HOUSTON -

1-2 tablepoons Ottavio Private Reserve Olive Oil

2     tablespoons Adam’s Reserve SW Ancho

1     lb fresh caught shrimp, peeled and deveined

1/3  cup Cookwell and Company Watermelon vinaigrette

 

2    ears fresh corn,

½ cup cherry tomatoes

1/3  cup baby portabella mushrooms

¼ cup cilantro

1 avocado, sliced

Salt and pepper, to taste

 

Toss shrimp in a bowl with oil and rub. Heat skillet to high and sear shrimp for 1 minute per side. Add vinaigrette and allow to simmer 1 additional minute.

 

Remove shrimp from skillet. Add 1 tablespoon olive oil. Add corn., tomatoes, cilantro, and mushrooms. Sauté for 2-3 minutes on medium high heat.

Serve shrimp over warm corn salad with fresh avocado slices.