Cajun Shrimp and Corn Salad With Lime-Chili Dressing

Submitted by gailanng

"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: 28mins
• Ingredients: 13
• 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.