Chipotle Lime Shrimp and Guacamole Dip with Tomatoes and Charred Corn

Ingredients

• 1 teaspoons chiles in adobo sauce 
• 1 teaspoon butter 
• 1  chipotle chilies in adobo chopped
• 0.5 cup regular corn ( - 1 ear)
• 0.3 teaspoon cumin toasted
• 1 clove garlic chopped
• 1 cup guacamole 
• 2 tablespoons juice of lime ( - 1 lime)
• 1 teaspoon oil 
• 6 ounces shrimp diced peeled
• 0.5 cup tomatoes diced
• 2 servings tortilla chips for dipping

Equipment

• frying pan

Directions

1. Marinate the shrimp in the mixture of the chipotle chilies, adobo sauce, lime juice, garlic and cumin in the fridge for 20 minutes.Meanwhile, melt the butter in a heavy skillet over medium-high heat. add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside.
2. Heat the oil in a pan over medium-high heat, add the shrimp and saute until cooked, about 2-4 minutes and set aside.
3. Place the guacamole in the serving dish(es) and top with the tomato, corn, shrimp and garnishes and serve with tortilla chips for dipping.