12 ounces large shrimp peeled
3 cups fresh corn kernels (about 6 cobs on the day I was making this)
1/3/ cup chopped green onions
1 1/2 tablespoons Sriracha sauce
2 teaspoons garlic, minced
1/2 teaspoon kosher salt
24 ounces chorizo sausage, browned
1/2 cup chopped fresh basil, divided
15 cherry tomatoes
1 1/2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
Combine all ingredients through the chorizo sausage into a large bowl and mix thoroughly. Add the 1/4 cup fresh basil and the cherry tomatoes and gently toss to combine with the rest of the ingredients.
In a large skillet, add olive oil and swirl to coat pan. Cook shrimp mixture until shrimp turn pink stirring frequently.
In shallow bowls, put 1/4 of the shrimp mixture, top with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, and 1 tablespoon chopped basil. Enjoy!