Grilled Shrimp Skewer Stir-Fry

Ingredients

About 1 dozen frozen Shrimp (small or medium)
2 cups frozen Roasted Corn
2 Tbsp Cilantro, roughly chopped
1 Zucchini; halved & cut into 1/4 inch slices
1 cup Grape Tomatoes, halved
1 Lime, quartered
1/4 of a Red Onion, thinly sliced
1/4 cup Cotija Cheese, crumbled
2 Tbsp + 1 Tbsp SOOC Cilantro & Roasted Onion Olive Oil
1 Tbsp + 2 tsp SOOC Elderflower Balsamic Vinegar
1/4 tsp Chili Powder
1/4 tsp + pinch to taste SOOC Lime Sea Salt
1/4 tsp + pinch to taste Ground Black Pepper

Directions

Thaw frozen shrimp by placing them in a colander in the kitchen sink, allowing cold water to run over the shrimp for up to 10 minutes.

While the shrimp thaws, make the marinade. In a medium bowl, whisk together the 2 Tbsp Cilantro & Roasted Onion Olive Oil, 1 Tbsp SOOC Elderflower Balsamic, chili powder, 1/4 tsp Lime Sea Salt, and1/4 tsp black pepper. Once shrimp is thawed, gently toss together in the medium bowl with the marinade. Sit for 20 minutes in the refrigerator.

Heat a large saute pan over medium-high heat; add 1 Tbsp Cilantro & Roasted Onion Olive Oil, frozen corn, zucchini, and red onion. Cook until the onion and zucchini are softened and brown, about 8-10 minutes. Season with a pinch of SOOC sea salt and ground black pepper to taste, as well as adding the 2 tsp Elderflower Balsamic and tossing the mixture together in the pan.

Remove vegetable medley from heat, and gently fold in grape tomatoes. Set aside.

Using wooden or metal skewers, slide 3 marinated shrimp on each skewer. *if using wooden skewers on a grill, be sure to soak them in water for at least 30 minutes beforehand to avoid catching fire*

Grease a grill pan or grill before heating it on high heat. Once hot, place shrimp skewers on the grill for 2-3 minutes per side.

Top the vegetable stir-fry with shrimp skewers, cilantro, and cotija cheese. Add cubed avocado, and/or sliced jalapeno, if desired. Enjoy!