Shrimp and Corn Salad

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  cups corn kernels (from 3 ears)
• 1  pint cherry tomatoes, quartered
• 1  small jicama, cut into thin strips (optional)
• 1  lb  peeled and deveined large  cooked shrimp
• 1⁄2 cup  shelled roasted  pumpkin seeds
• 6  scallions, thinly sliced (white and light green parts)
• 1⁄4 cup  fresh orange juice
• 2  tablespoons fresh lime juice
• 2  teaspoons honey
• 1  teaspoon ground cumin
• 1  tablespoon olive oil
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper

Directions

1. In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
2. In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
3. It's good cold or at room temperature.