Chef Tom: Chile-Rubbed Shrimp With Avocado Corn Cocktail - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Chile-Rubbed Shrimp With Avocado Corn Cocktail

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Chile-Rubbed Shrimp with Avocado Corn Cocktail

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano 1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado and Corn Salsa

Rinse the shrimp under cold running water, then blot them dry with paper towels. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. In a heavy bottomed pan over high heat pour enough olive oil to coat the bottom of the pan. Add the shrimp. The shrimp will start to change color, about 1 minute, turn and cook on the other side until they start to firm to the touch, about 1 minute. Spoon the Avocado and Corn Salsa on to a plate and arrange shrimp around in a circle.