1 lb Shrimp (shelled and deveined)

2 ears sweet corn, cut off the cob

1 small stock celery, small chopped

1/2 bell pepper, small chopped

1/2 small sweet onion, small chopped

2 cloves garlic, minced

1 scallion, thinly sliced

3-4 sprigs cilantro, chopped

Old bay seasoning

Veggie or Chicken stock (or water)

1/3 cup fresh lime juice (two or three limes)

1 Tbsp agave

1/3 cup extra virgin olive oil

1 tsp crushed red pepper flakes

Salt and Pepper

Red cabbage and/or lettuce OR rice

This comes together quick, so make the dressing first.

Add lime juice, red pepper flakes, garlic and agave to a bowl or immersion blender cup.  Incorporate the olive oil slowly while whisking or blending so that it emulsifies.

In a skillet on medium heat, cook the corn (add a little bit of oil to the pan first), stirring, until it has a little char on it.

Add the celery, onion and bell pepper, and some salt and pepper, cook until softened, about 5 mins.

Add the garlic and cook until fragrant, about 1 min.

Deglaze the pan with a splash of stock or water.

Add the shrimp to the pan and coat with old bay seasoning.  Cook the shrimp, flipping to get both sides.  A minute or two per side.

Add about half of the dressing to the pan and toss everything together, until the dressing is warmed and slightly thickened.

Plate over salad greens, thinly sliced cabbage and lettuce, or over rice.

Add a little of the remaining dressing, to taste.

Garnish with scallion and cilantro.