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Summer Corn & Shrimp Sauté

Michael Symon
  • 240 minutes
  • Serves

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