Cajun Shrimp and Corn Salad With Lime-Chili Dressing

Garden fresh vegetables combined with shrimp and drizzled with a lime-chili dressing harks of summertime at its best. Adapted from " Raising the Salad Bar" by Catherine Walthers.

• Ready In: 28 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs medium shrimp, peeled and deveined
• 2 -3  teaspoons  cajun seasoning
• 2  tablespoons olive oil
• 1  teaspoon  minced garlic
• 1⁄4 teaspoon crushed red pepper flakes or 1⁄8 teaspoon cayenne pepper
•  kernels from 6  ear of corn (about 3 cups)
• 1⁄2 pint cherry tomatoes, halved
• 1  roasted red pepper, cored and diced (optional)
• 2  tablespoons  minced fresh parsley

• Lime-Chili Dressing

• 2  tablespoons fresh lime juice
• 1  teaspoon dried ancho chile powder
• 1  tablespoon olive oil
•  salt and pepper

Directions

1. In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
2. Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Recipe #304627 is the easiest and best method.).
3. In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.