Fresh Corn Salad With Spicy Shrimp and Tomatoes

photo by honeysage.com

- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 salad
- Serves:
- 6
ingredients
- 6 ears fresh corn, cleaned and the kernels cut off
- 1 lb medium shrimp, peeled and deveined
- 10 ounces cherry tomatoes, cut in half
- 1 red bell pepper (raw or roasted)
- 1 1⁄2 teaspoons cajun seasoning
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon white vinegar
- 1 teaspoon dried ancho chile powder
- salt & fresh ground pepper
directions
- -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
- In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
- To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
- Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
- You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!
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