Fresh Corn Salad with Cilantro Avocado Crema and Seared Shrimp

I have been making some version of this corn salad for forever. It is crunchy and fresh and makes the most of great summer produce. It's also super versatile and works with so many different fruit and herb variations. Pineapple and peaches are both fabulous and you can't go wrong with basil. Don't have limes? Use lemons! The possibilities are endless.I eat this corn salad by itself all the time, but when you add in the crema and seared shrimp, you essentially have deconstructed shrimp tacos, which no one is mad about. All the elements come together really easily, making it a great weeknight dinner. This would also be fantastic with scallops or fish instead of shrimp.

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Fresh Corn Salad with Cilantro Avocado Crema and Seared Shrimp

Serves 2-3Ingredients:

• 1 lb shrimp, peeled and deveined 
• Salt and pepper
• ¼ tsp paprika 
• 2 cloves garlic, minced
• Olive oil 
• 2 limes
• 4 ears corn, shucked
• ½ pint cherry tomatoes, quartered
• 1 small onion, diced
• 1 small mango, diced
• 1 bunch cilantro, chopped
• 1 avocado, halved (dice 1 of the halves) 
• 1 jalapeño, seeds removed and halved (dice 1 of the halves)
• 2 tbsp yogurt (any kind works)
• 1 tsp honey

Method: 

1. In a bowl, combine shrimp, ¼ tsp salt, ¼ tsp pepper, paprika, 1 clove minced garlic, the zest from 1 lime, and 2 tbsp olive oil. Let the shrimp marinate and hang out while you prepare the other ingredients. 
2. Make the corn salad: In a large bowl, combine the raw corn kernels, tomatoes, diced onion, diced mango, diced avocado half and minced jalapeño half. Add half of the chopped cilantro, the juice from 1 of the limes, and a big pinch of salt and pepper. Mix to combine. 
3. Make the crema: In a blender or food processor, combine the remaining half of avocado, jalapeno, cilantro, 1 clove garlic, yogurt, honey and ¼ tsp salt.
4. Preheat a large skillet over high heat. Add 1 tbsp olive oil and then add the shrimp with the marinade. Cook the shrimp on each side until they're pink with a light sear, about 1-2 minutes on each side. Serve on top of the corn salad with a big dollop of the crema.