Corn Shrimp Salad 


1 tbsp olive oil

6 pieces medium raw shrimp

1 tbsp Thai Red Curry paste

2 cloves garlic, pressed

salt to taste

1 ½ cup corn kernels

1 small avocado, diced

1 tsp fresh cilantro

2 shallots thinly sliced

½  celery  chopped

1 tbsp Juice of lemon

Salt and pepper to taste


  1. In a skillet, heat olive oil over medium-high heat.
  2. Add the 2 cloves of garlic and sauté
  3. Add the Thai Red Curry paste
  4. Add the shrimp and cook for about 1-2 minutes each
  5. Add salt and pepper to the shrimp to taste
  6. In a large mixing bowl, add corn, avocado, sliced shallots and the cooked shrimp
  7. Add the lemon juice, salt and pepper to the mixing bowl and stir completely
  8. Eat and enjoy