A simple salsa, fresh and different.

8 large cooked shrimp

4 tomatillos, diced

8 oz fresh corn off the cobb

1 small red onion, diced finely

1 lime

optional: red pepper flakes

sprigs of fresh cilantro

1 baguette, sliced in 3/4" slices

extra virgin olive oil

Slice baguette into eight 3/4" slices.
Brush with olive oil.
Bake on cookie sheet at 350 degrees for fifteen minutes.

Reserve 8 small sprigs of cilantro for garnish.
Chop enough of the cilantro finely to yield 3 tblspns.

Steam 2 corn cobbs for 8 minutes.
Using a knife, scrape corn kernels off 2 cobbs to yield 8 tblspns corn kernels. Or use frozen corn.

Add cron to mixing bowl. add chopped onion and tomatillos. Add juice of 1 lime. Add chopped cilantro. optionally add red pepper flakes to taste.

Spoon corn salsa on each baguette slice or crostini.
Place one shrimp on top and a sprig of cilantro for garnish.

This recipe currently has 0 comments. Add your own comment in the right hand menu.