Mexican shrimp corn salad with honey lemon garlic shrimp and feta (for del Monte chopper at home challenge online cook off)

Hi foodies the other day it was a another day testing for contest so I whipped up a Mexican street corn salad with honey lemon garlic shrimp and feta we had to use a can of del monte whole kernel corn, basil, lemon and feta and actually cooked like a chopped champion so I gift you the recipe and it's so good so it's a must try

Mexican street corn salad with honey lemon garlic shrimp and feta
Ingredients
1 can del Monte whole kernel corn drained and rinsed
1 Maui onion chopped
1 red bell pepper seeded and diced finely
2 tbl melted butter
2 tbl olive oil
For the honey lemon garlic shrimp
2 tbl  butter
1/2 lb shrimp peeled and devien
3 tbl honey
Juice and zest of a lemon
2 cloves of garlic grated
For basil mayo
1/2 cup mayonnaise
A handful chopped basil leaves
For topping
1 tub feta cheese
Method
Preheat oven to 400°
Line a sheet pan with foil set aside. Meanwhile In a medium bowl mix mayonnaise and basil together and set aside. Combine corn, onion and bell pepper to the foiled sheetpan drizzle with butter and oil and season with salt and pepper and roast for 15 minutes or until golden brown and charred then let cool for a few minutes then add to basil mayo mixture to combine.
Meanwhile in a small bowl whisk together the honey, zest and juice and garlic together.
Heat a large skillet over medium heat add butter and sear shrimp (season with salt and pepper prior to cooking) baste with honey lemon garlic  mixture until it turns pink and cooked through on both sides and caramelized then transfer to a bowl to cool as we build our salad
In a appetizer plate spoon the street corn salad on bottom of the plate then top with feta and then a few shrimp pieces and then more feta And Basil if desired

Ohh la la

Makes 2 servings