Lemon-Garlic Shrimp with Harvest Salsa

  • 2 T. lemon juice
  • 1 T. minced garlic
  • ½ tsp. red pepper flakes (or more to taste)
  • ½ c. corn kernels
  • 1 green bell pepper, finely chopped
  • 1 c. diced tomato
  • 1 small cucumber, peeled and chopped
  • 8 oz. spaghetti, prepared according to the package directions
  • 1 T. olive oil
  • 12 oz. medium shrimp, peeled & deveined
  • Salt & pepper, to taste

Combine the lemon juice, minced garlic, and red pepper flakes in a small bowl. Set aside.

Combine the next four ingredients (corn kernels through cucumber) in another bowl. Set aside.

Prepare the spaghetti and, while that cooks, sauté the shrimp. Drain the noodles when they are done.

Heat the olive oil in a nonstick skillet over medium heat. Add the shrimp and sauté until pink. Add the lemon juice mixture and toss well to coat. Remove from the heat and adjust seasoning as desired.

To assemble, place some noodles on a dinner plate. Serve the shrimp and harvest salsa over the top and serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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