Dinner: Lemon Shrimp with Basil-Corn Salad

Recipe by Judy Kim Low-carb low maintenance = dinnertime win!

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Lemon Shrimp with Basil-Corn Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

kosher salt
4 ears corn, husks removed
2 tbsp. butter
3 lemons
1 lb. shrimp
1 garlic clove, grated
extra-virgin olive oil
Freshly ground black pepper
1/2 c. Chopped red onion
2 tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 c. basil, chopped

Instructions

In a large pan bring water to a boil and season with salt. Add corn and boil for 3 minutes. Drain water; transfer corn back to the pan and increase to medium-high heat. Melt butter and cook corn until charred all over, about 10 minutes. Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.
Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large skillet over medium-high heat, sauté the shrimp until cooked through and pink, about 3 minutes.
Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.
Serve corn and basil salad with shrimp and lemon wedge.

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