Sweet ‘n Spicy Shrimp

• 1 tablespoon canola oil
• 3/4 cup corn
• salt and pepper
• 2 pounds shrimp, deveined, tails removed
• 3 to 4 cloves garlic, chopped
• 1 inch fresh ginger
• 1 teaspoon seafood seasoning, such as Old Bay
• 1 tablespoon vinegar
• 1 lime, juiced and zested
• 2 tablespoons agave syrup
• 1/2 cup peanuts
• 1 small bunch green onions, thinly sliced
• 1 to 2 tablespoons Sriracha
• 1 avocado

Heat 1 tablespoon of the canola oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper.

To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes.

Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes.

Add the vinegar, lime zest, agave, peanuts, green onions, and Sriracha. Toss and remove to a serving plate.

Dice the avocado and dress with the lime juice.

Serve shrimp and avocado over rice.

• source: http://www.foodnetwork.com/recipes/rachael-ray/sweet-n-spicy-shrimp-lettuce-tacos.html
• keywords: shrimp
• ratings: Liz-?, Tom-9, Kyle-?, Skylar-9
• time: 45 minutes