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Heat olive oil in a large skillet over moderate heat. Once hot, add shrimp. Do not overcrowd shrimp. Cook in batches if necessary. Season shrimp with Chipotle seasoning, salt and pepper and cook until just done. Remove from pan and serve on a corn cake with Chipotle Butter and Pico de Gallo.
Whisk together flour, cornmeal, baking powder, soda, salt and sugar. In a separate bowl whisk together buttermilk, melted butter, olive oil and egg. Puree half the corn kernels with an immersion blender. Combine the dry ingredients with the wet ingredients and add corn puree and kernels. Fold in scallions. Fry in small dollops in hot Avocado oil until fully cooked and brown.
Place onions in a colander and wash thoroughly then dry. Place into a small bowl and add all the rest of the ingredients. Let marinate for 30 minutes. Strain before using.
Mix all together and reserve.
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