Saturday, August 10, 2013

Recipe: Shrimp, Chorizo and Corn Salad

This Shrimp, Chorizo and Corn Salad recipe from Cooking Light (July 2013, p.134) is a keeper.  We don't receive the Cooking Light Magazine, and I'm usually not a huge fan because their recipes often don't have enough flavor, but this one is GREAT, and we'll definitely be making it again as a quick weeknight meal.  Instead of having this as a salad, we had this for dinner as our main entrée over rice.

Few tips:
  • We love garlic and so added extra
  • We doubled the amount of red and yellow tomatoes
  • Instead of Spanish chorizo, we used Andouille sausage
  • Next time, we're not going to add as much lemon juice -- didn't think it was needed
  • Added the basil at the very end

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