Shrimp Escabeche al Rocoto | McCormick For Chefs®

Ingredients

• Main Recipe | Serves 4
• 4 eaches sweet corn, fresh
• 2 tbsps lemon juice, freshly squeezed
• 2 tbsps St-Germain™ Elderflower Liqueur
• 1/2 tbsp ají rocoto paste
• 1/8 tsp McCormick Culinary ® Cumin, Ground
• 1/8 tsp McCormick Culinary ® Garlic Powder
• 1/8 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
• 1 pinch McCormick Culinary ® Black Pepper, Coarse Grind
• 1/2 pound shrimp, large, peeled and deveined
• 1/2 cup honeydew , peeled, cut into chunks
• 1 tbsp red Fresno chilies, thinly sliced
• 1/2 tbsp cilantro, fresh, leaves only, chopped