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Make-Ahead Chimichurri Shrimp and Corn Salad

Suzanne Lehrer
  • minutes
  • Serves 2

INGREDIENTS

10

Shrimp, medium

1/2 tsp

Chili flakes

1 cup

Cilantro, leaves

2

ears Corn

1

Fennel, bulb

1

medium clove Garlic

1 cup

Parsley, leaves

1

Red bell pepper, large

1

Kosher salt

16 tsp

Olive oil, extra-virgin

1 1/2 tsp

Red wine vinegar

2 tbsp

Butter, unsalted