Shrimp, Chorizo, and Corn Salad

Made to recipe except used full link of chorizo rather than have a piece leftover.  Easy to prep & finish.  Good dinner.  Funny thing was, our corn was super-sweet.  So with the lemon juice & rind at the end it turned into a kinda spicy lemonade sauce.  

Deliciously spicy, fresh-tasting, and a great summer meal. Freshly shucked corn makes a noticeable difference.  

Definitely a keeper

Terrific flavor. Followed the recipe, but, doubled the shrimp. And since it's hot outside, I cooked this on the grill. Preheated the gas grill for fifteen minutes to high heat. . Put two cast iron pans on to heat. after ten Minutes or so with the lid closed, added the olive oil, and put the mixture in. It did take lOnger than four minutes, probably more like ten. I kept the tomatoes separate, added these towards the end when I was sure the shrimp and chorizo were cooked. Served with avocado to temper the spice, and corn tortillas. It was a good bit of food, but hubby and I ate almost all of it. Very good! Keeper! And I didn't have to heat up my kitchen. Used my own homegrown cherry tomatoes and basil, and some local sweet corn. Love cast iron. This would make a great shrimp taco!

I made as written, it is good, spicy and easy tho takes longer than it says. I still liked it the next day but would only serve to guests on the first as it looks a little tired.

I found this to be really excellent. I followed the instructions exactly and served it over a little rice and with a side of edamame. I was pleasantly surprised and the my man friend really appreciated the level of spice. ( I did kick it up slightly, having him in mind.)

The dish comes together pretty easily and is really tasty. I didn't measure out the sriracha and was surprised how spicy the final product was - eating it with toasted french bread ended up being a great idea to offset some spice. I omitted the rind and decreased the lemon juice because we don't like too much lemony flavor. Added extra chorizo because it was there, but it wasn't needed.

I'm a little surprised after all the excellent reviews. I made this, and it was good, but there seemed to be too much "goop" in the hot sauce mixture. So it was ok. I probably don't make it again.

This dish was amazing! Spicy with a nice mix of flavors and a great aroma. It seemed like a nice restaurant meal, instead of something I made at home. I made the recipe exactly as suggested, except with heirloom cherry tomatoes. I had fresh, local sweet corn, which was helpful. It was easy to prepare, but it took me closer to 30 minutes.

This was excellent! It was spicy, but well balanced.

I used thawed frozen corn. Skipped the garlic and upped the hot sauce. Also just used grape tomatoes. Looked and tasted great.

Delicious! Easy to make and very tasty. I made it as written except I used all red plum tomatoes. Will definitely make it again.

Excellent! However, it did take me longer to prepare than the recipe indicates...

so good! Added mushrooms because my boyfriend loves them and I couldn't find any yellow tomatoes. Served with corn tortillas. Even better on night two with some avocado slices!

I made this exactly as stated and it was delicious! We served it over rice. I certainly will make this again soon!

I loved this for it's taste and ease. I admit I didn't really follow the recipe exactly because I did not want to go to the store so I used what I had. I used smoked sausage,sweet chili Thai sauce, red onions and I only had red cherry tomatoes for substitutions. I also like my corn a little charred so I started it first with the onions and let it cook for a little while, then added the sausage a few minutes ahead to the shrimp. When the corn was charred, added the rest of the ingredients, my shrimp usually only takes a couple of minutes till it's done. Maybe a matter of taste. So good.