Skillet Shrimp and Corn with Lime Dressing

Yield: 4 servings

Ingredients

454 grams large shrimp, peeled and deveined

2 teaspoons ground coriander

Sea salt

Freshly ground black pepper

¼ cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)

2 tablespoons thinly sliced mint, plus a few mint leaves for garnish

1 teaspoon honey

1 garlic clove, finely minced

½ Fresno chile, finely minced, seeds and ribs removed if desired

6 tablespoons extra-virgin olive oil

3 cups fresh corn kernels (from about 4 ears)

Directions

1. Pat shrimp dry, then toss with ground coriander and a sprinkle of salt and pepper. Let sit while you prepare dressing.

2. Make dressing: In medium bowl, combine lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon sea salt and ¼ cup olive oil. Whisk until well combined and emulsified.

3. Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add shrimp in an even layer. Cook shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.

4. Reduce heat to medium and add corn to pan. Season with salt and pepper, and cook corn without stirring until it begins to brown on one side, about 2 minutes. Give corn a stir and cook for another minute.

5. Add shrimp back to pan, along with 2 tablespoons of dressing, and stir to coat everything in the dressing and to rewarm shrimp.

6. Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

Adapted from NYT Cooking

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