Careme

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $7.99
• Squash Yellow 1 lb, sliced into half-moons $1.29
• Fresh Sweet Corn on the Cob-Each 2 ears $1.25
• Fresh Roma Tomato 1/2 lb, diced $1.29
• Jumbo White Onions 1/2 lb, sliced thin $0.99
• Fresh Jalapeno Peppers 1 small pepper, minced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• Fresh Large Ripe Avocado 1 each, sliced for serving $0.99
• pantry: olive oil 2 tablespoons
• pantry: smoked paprika 1/2 teaspoon
• pantry: ground cumin 1/2 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: lime or lemon juice 1 tablespoon

Instructions

1. Peel and pat dry 12 oz shrimp if needed. Slice 1 lb yellow squash, thinly slice 1/2 lb white onion, mince 2 garlic cloves, mince 1 jalapeño, dice 1/2 lb roma tomato, cut kernels from 2 ears corn, and chop 2 tablespoons cilantro.
2. Season the shrimp with 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook 1-2 minutes per side until just pink. Remove to a plate.
4. Add remaining 1 tablespoon olive oil. Cook the onion and corn 3 minutes until beginning to brown. Add jalapeño and garlic and cook 30 seconds.
5. Add the yellow squash and cook 4-5 minutes until just tender. Stir in diced tomato and cook 2 minutes more.
6. Return the shrimp to the skillet and toss with 1 tablespoon lime or lemon juice and chopped cilantro. Adjust seasoning.
7. Serve with sliced avocado on top or alongside. For plating, mound the squash-corn mixture in the center and arrange the shrimp over the top so the color stays visible.