A delightful and whimsical dish with seasonal fresh veggies. Shrimp, Fresh Corn and Cherry Tomatoes combined with Fresh Basil. Seafood at its finest. A meal in under 30 minutes. Simple to make and will leave you satisfied. The shrimp become succulent with a creamy texture. The corn will give a crisp seasonal freshness. The cherry tomatoes will brighten up you pallet with each bite and last but not least the fresh basil brings it all together in harmony. Typical sodium in a restaurant dish like this is over 650mg to start with. With only 214 mg's of sodium you can enjoy this creation with out the guilt, and even have seconds.
Sprinkle Mama Carol's Seafood Rub and a pinch of ground black pepper over shrimp. Cover shrimp bowl and let seasonings blend in for 15 minutes.
While the shrimp are getting ready slice your onions and garlic. Remove the corn kernels from the Cobb and slice the cherry tomatoes in half. Zest the lime and squeeze the juice for when needed. Slice fresh basil into ribbons. (Chiffonade)
Heat a large skillet over medium-high heat. Add grapeseed oil. Once the oil is hot, gently slide the seasoned shrimp into the skillet. Sear on both sides. (About 2 minutes per side. The shrimp will have a light red color when seared.)
Add red onion, garlic and a pinch of red pepper flakes (or two if you like it hotter). Add a pinch of sea salt, and cook until onions have softened. About 3 minutes. (With out a little sea salt the onions will not release their flavor and become sweet and soft.)
Add both the corn and cherry tomatoes and cook for 3 minutes more. Mix in the lime zest and lime juice a tablespoon of water. Cook for 2 minutes more.
Remove skillet from heat and add fresh basil, unsalted butter and a splash of extra virgin olive oil. Mix in gently to combine.