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Lemon Shrimp with Basil-Corn Salad

Judy Kim
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp

1/2 cup

Basil, fresh

4

ears Corn

1 clove

Garlic

3

Lemons

1/2 cup

Red onion

1/2 tsp

Dijon mustard

1

Black pepper, Freshly ground

1

Kosher salt

3 tbsp

Olive oil, extra-virgin

2 tbsp

Red wine vinegar

2 tbsp

Butter