For Shrimp

• 1 tsp extra virgin olive oil
• 1 cup shrimp (51-60 count per pound)
• salt to taste
• pepper to taste
• 2 tbsp chopped tarragon
• 3 cloves garlic, smashed & chopped

For Salad

• 1 cup cherry tomatoes, halved
• ½ cup finely diced red onion
• 1 cup raw corn kernels
• juice of 1 lime
• 3 tbsp chopped Italian parsley leaves
• 1 tbsp chopped chives
• ¼ cup extra virgin olive oil

1. In a small saute pan over medium heat, add olive oil and shrimp. Cook until pink, seasoning with salt and pepper, about 1 minute per side
2. Remove the pan from the heat and toss the shrimp with tarragon and garlic
3. In a medium bowl, add tomatoes and a bit of salt. Mix well, then add onion, corn, the shrimp mixture, parsley, lime juice and the rest of the olive oil. Mix well, add salt and pepper to taste and serve immediately