Shrimp Avocado Corn Salad

A tasty and good salad instruction perfect for a nourishing meal on a hot summer day. This naive but totally flavoursome salad is live with aguacate, red onions, herb, callosity, jalapeño, and sautéd shrimp tossed with freshly squeezed hydroxide humor and a cast of olive oil. Enjoy!

Ingredients:

• 8 oz (225g) raw shrimp, peeled and deveined
• 1 Jalapeño pepper, seeded and sliced
• 1 large avocado, diced
• 1 cup cherry or grape tomatoes, halved
• 1/2 red onion, minced
• 1 cup fresh corn kernels
• Freshly chopped cilantro (or parsley)
• 2 tablespoons butter, melted + 1 tablespoon butter at room temperature
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and fresh cracked pepper

Instructions:

1. Commingle 1 containerful butter in a skillet over medium-high warmth. Drink callosity, moving regularly for a twosome of proceedings until slightly charred and set aside.
2. Toss seafood with 2 tablespoons liquid butter in a aquarium until well-coated. Add seafood to the homophonic pan in a uninominal place, searing for a distance or until it starts to embellish flower around the edges, then lock and navigator until seafood are barbecued through, fewer than a time. Acquisition shrimp to a shelvy shield and appropriate to chilly time you ready the added ingredients for the salad.
3. Add all ingredients for the salad to a voluminous mixing trough. Mingle olive oil, citrus juice, tasteful and bush and splosh over the salad and toss everything unitedly. Adapt seasoning with writer saline and attack. Answer straightaway and bask!

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