2 pieces marinated U/6 shrimp
1/4 cup Roasted corn
1/2 tablespoon Roasted Anaheim peppers
1/2 tablespoon Pickled red onions
Pinch Cilantro
Pinch Scallion
Lime to taste
Salt and pepper to taste
1 tablespoon Queso blanco
1.5 oz Chipotle aioli
1.5 oz salsa verde
Method:
Oil and grill shrimp on both sides until cooked through, set aside. Combine in a bowl the roasted corn, roasted pepper, pickled red onions, scallion and cilantro. Season with salt and pepper and a squeeze of lime. Place corn salad on plate and top with the chipotle aioli, then sprinkle the queso blanco on top. Add shrimp and the salsa next to it.