The shrimp should be peeled and cooked just until they are done, about 2-3 minutes. I like to add some Old Bay spices and lemon juice to the water, and let them cool down until they are cool enough to chop. You want them in small enough pieces that you can scoop them up with tortilla chips without (tragedy!) breaking the chip.
The other key players are chopped tomatoes (big ones or cherry tomatoes, your choice) and a generous squeezing of lime juice. Season it all up with coarse salt, fresh ground pepper and a couple of shakes of hot sauce. Put it in a pretty bowl, break open the chips and maybe a little sangria, and I’m guessing nobody will miss dinner one little bit.
Enjoy those last lazy hazy days, everyone!
Serves: Serves 2 as a light main course and 4 as an appetizer
- 2 tomatoes or 1 pint of cherry tomatoes, chopped
- 2 ears of corn, husked and kernels cut off, either raw or simmered for a minute or two in boiling water and drained under cool water.
- ½ pound shrimp, peeled and deveined
- 1 tablespoons Old Bay
- Juice from one lemon
- 1 lime
- Salt and pepper
- Hot sauce
- Tortilla chips for serving
- Place chopped tomatoes in a strainer over a bowl or in the sink and sprinkle with a little salt. Stir gently and let sit while you make the rest of the salsa (this is to let some of the juice escape.)
- Bring a medium pot of water to a simmer. Add Old Bay, lemon juice and shrimp. Simmer the shrimp until just done, about 2-3 minutes, and let cool. Roughly chop.
- Place corn and shrimp in a medium sized bowl.
- Zest the lime and add the zest to the bowl. Cut the lime in half and juice it and add that to the bowl as well.
- Pour in the tomatoes and with clean hands, gently mix everything together.
- Season to taste with salt, pepper and a couple shakes of hot sauce, and serve with chips.