First make your salsa. Hull and chop strawberries and combine with minced onion. Remove stem, seeds, and ribs from jalapeño, mince, then add to your salsa. Add juice of half a lime, a drizzle of evoo or avocado oil, and as much fresh cilantro as you'd like! Toss to combine and season to taste if desired.
Chop your bell peppers and use a chef's knife to cut the corn kernels from the cob.
Heat a 3.5 quart Lagostina sauté pan to medium-high heat and sauté veggies in a tiny drizzle of oil or butter until tender.
Transfer veggies to a bowl and deglaze the pan with the juice of half a lime. Add 1 TBSP butter to the pan.
Once butter is bubbling, add your shrimp and spices (paprika, garlic powder, cumin, salt, pepper) and cook until shrimp are pink and opaque, approx 4-5 minutes. Stirring occasionally for even cooking/coating.
Return your veggies to the pan and garnish the dish with fresh cilantro (as much or as little as you'd like!) and lime wedges.
Serve atop a bed of leafy greens and top with your fresh strawberry salsa. Enjoy!
Notes
Recipe yields 2 large salads or 4 side salads.* Using frozen shrimp? Fabulous! Simply defrost and you're good to go. You can also choose to use tail-on or tail off depending on preference and availability. Either works great!** Feel free to use one whole bell pepper, any color of your choosing!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!