This is a great warm weather dish, easily made in a van, and oh so yummy! Make the garbanzo salad in advance, and let it hang out for a couple of hours to marinate before cooking the shrimp and corn. Rusty loved this one!

Serves 2

Ingredients:

For the garbanzo salad:

• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 1 tsp Dijon mustard
• 3 Tbs olive oil
• Pinch of ground cumin
• Salt and pepper
• 1 can garbanzo beans, drained and rinsed
• 1 large handful of chopped parsley
• ½ red onion, thinly sliced

For the shrimp and corn:

• 2 cloves garlic, minced
• 2 Tbs olive oil
• 1 small jalapeno, sliced
• 1 tsp red pepper flakes
• 1 lb medium raw shrimp, peeled, deveined, and tails removed
• 1 ear corn, kernels removed from cob
• Smoked paprika (opt.)

Preparation:

Mix first 5-ingredients in a medium bowl with a whisk. Add salt and pepper to taste. Add garbanzo beans, parsley, and onion, and toss with dressing. Cover and let sit at room temperature for 2-hours. When you’re ready to cook, sauté garlic with jalapeno and red pepper flakes in olive oil for about 2-minutes, then add shrimp and corn kernels and toss in the olive oil until shrimp is pink and cooked through. Place garbanzo salad on a plate, and top with shrimp and corn mixture. Sprinkle with smoked paprika, if desired.

Note: Fresh shrimp is always best, but if you’re on the road and that’s not an option, frozen shrimp from a local grocery or even a Walmart will substitute fine. Just be sure to thaw completely and drain.