INGREDIENTS
3/4
count 1 pound shrimp
1/4 cup
Basil
2
ears Corn
1
Fresno chili
2 cloves
Garlic
1
Lime
1/4 cup
Mint
1/2
Red onion
1 tsp
Chili powder
1
Kosher salt and freshly ground black pepper
1 tsp
Salt
1
Olive oil, extra-virgin
2 tbsp
Butter
1/4 cup
White wine