INGREDIENTS:
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp. Chili powder
- 10 oz. Cotija cheese, crumbled (can use Feta if you can't find Cotija)
Shrimp
- 1 lb. shrimp, peeled, deveined, tails off
- 1/4 cup lime juice
- 1/8 cup olive oil
- 1 tbsp. Garlic powder
- Salt and pepper, to taste
Pasta salad
- 1 lb. pasta, cooked and drained
- 4 medium-large pieces of corn on the cob
- Salt and pepper, to taste
- 1 cup grape tomatoes, halved
- 1/2 cup fresh parsley
- 1/2 cup green scallions
Pickled onions
- 1/4 large red onion, sliced thinly
- Red wine vinegar, enough to cover onions
- 1 tsp. sugar
- Pinch of salt
- Start with your marinated items: the shrimp and the pickled onions. Place the shrimp ingredients in a zip-top bag and marinate in the fridge. In a separate container, place all your pickled onion ingredients and chill those in the fridge as well.
- Brush cleaned corn cobs with olive oil and sprinkle with salt. Line up corn on a sheet pan and broil in the oven on high. Turn periodically until all sides start to brown. Cool corn and slice off the kernels.
- Mix together dressing ingredients and set aside.
- Cook shrimp in a pan until they turn opaque and curl into c-shapes.
- In a large mixing bowl, mix together pasta, corn kernels, cooked shrimp, dressing, pickled onions, and the rest of the pasta salad ingredients together.
Comments