Summer Avocado Dip with Shrimp and Corn

Ingredients:

• 2 tbsp. l. olive oil
• 200 g shrimp, peeled, deveined and cut into pieces
• 2 ears of corn, kernels removed
• 1 small clove of garlic, crushed
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 - 0.5 tsp hot sauce
• 1 large avocado, cut into pieces
• Tortilla chips, for serving

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp, corn, garlic, and 1 teaspoon salt and cook, stirring frequently, until shrimp are cooked through and corn is crisp-tender, 4-5 minutes. Transfer to a bowl and let cool to room temperature.
2. Add sour cream, lime juice, cilantro, parsley, and hot sauce to the shrimp mixture and stir. Add the avocado and gently toss to coat. Season with salt to taste.
3. Serve the dip at room temperature or refrigerate for 8 hours until ready to serve. Serve with tortilla chips for dipping.