prep: 10 minutes

marinating time: 15 minutes

cook: 0 minutes

total time: 25 minutes

Ingredients

• 2 pounds raw shrimp, peeled, deveined, tails removed
• 1/2 cup red onion, diced
• 1 jalapeno, seeded and minced
• 1 seedless cucumber, diced
• 2 tomatoes seeded and diced
• 1/2 cup cilantro, chopped finely
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 1/3 cup orange juice
• Salt and pepper to taste
• 1 large avocado peeled, seeded and chopped

Instructions

1. Chop the shrimp into 1/2 inch pieces.
2. Place the shrimp, red onion, jalapeno, cucumber, tomatoes, and cilantro in a large bowl.
3. In a smaller bowl, mix the lime, lemon and orange juices. Pour over the shrimp and vegetable mixture. Season with salt and pepper to taste and mix gently to combine.
4. Cover and refrigerate for 15 minutes. Add the chopped avocado and gently mix to combine. Serve.

Prep: 5 min  Cook: 25 min  Total: 30 min 

I like to roast my corn in the oven with half the butter then serve with the other half-smothered on with plenty of grated parmesan cheese chopped fresh parsley. It turns out so tasty.

Ingredients

• 4 ears Sweet Yellow Corn, shucked and silk removed
• 1 stick {1/2 cup} Unsalted Butter, softened to room temperature
• 4-6 whole Calabrian Chilies, chopped
• 2 cloves Garlic, finely minced
• 1/2 teaspoon  Salt
• 1/4 cup Grated Parmesan Cheese
• Parsley, chopped for garnish

Directions

1. Preheat oven to 425 degrees F.
2. Mix together butter, chilies, garlic, and salt in a bowl until combined.
3. Spread 1 tablespoon of butter on each corn cob, save the remaining for after you roast the corn. Wrap each individually in aluminum foil. Place foil wrapped corn on a sheet pan. Roast in the preheated oven, 20-25 minutes, turning once halfway through cook time.
4. Remove corn to a cutting board, I like to cut each cob in half for serving, this is completely optional.
5. Place corn on a serving platter and spread remaining butter on hot corn, sprinkle on grated parmesan evenly and garnish with chopped parsley. Serve and enjoy!