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.