Cooking Time: 15 minutes

Serves 4

What you Need:

• Glug of olive oil 
• 2 tbsp butter
• 20 large (21-25 per pound) shrimp, peeled and deveined
• Sea salt and black pepper 
• 2 cups fresh or frozen corn (if frozen, no need to defrost)
• 2 red orange or yellow bell peppers, chopped
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
  

How to Make It:

1. In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add butter to the pan to melt.
2. Season shrimp with salt and pepper, then add shrimp to the pan. 
3. Cook undisturbed until they turn pink, about 2 minutes, then flip and cook until pink on the other side, about 2 minutes more. Remove shrimp from the pan, set aside. 
4. To the hot pan, add the corn and let cook for about 2 minutes. Add bell peppers.  Stir to combine and cook until the corn is heated through and the bell pepper softens, about 5 minutes.
5. Add ½ pouch of Red Pepper Romesco, stir to combine. Garnish with fresh mint. Serve immediately.