Lime Ponzu Seared Shrimp with Corn Salsa

Lime Ponzu Seared Shrimp with Corn Salsa

  • 1 pound (about 21) large shrimp
  • ¼ cup Kikkoman Lime Ponzu
  • 1 can (11 ounces) Mexican-style corn, drained
  • ¼ cup red onion, chopped
  • 1 avocado, diced small
  • ½ cup cilantro, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder

Shell and devein shrimp and place into a shallow bowl. Pour ¼ cup of Lime Ponzu over shrimp, stir and set aside. Combine remaining ingredients to make corn salsa.
Mix well and refrigerate for at least 20 minutes.
Heat vegetable oil in a large skillet. Drain the shrimp and add to the pan when the oil is hot, searing on both sides until shrimp turn pink.
Remove shrimp from pan and top with corn salsa.
(Makes 4 servings)