Shrimp and Corn Salad
photo by MsSally
- Ready In:
- 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
- In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
- In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
- It's good cold or at room temperature.
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An excellent summer salad. I served this over iceberg lettuce and it was perfect on a hot day. I actually used a can of corn and a can of diced tomatoes both well drained (for a half recipe), and it worked fine. I love the light, fruity dressing with these ingredients. Thank you so much for posting. Made for Fall PAC 2009.
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I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there. Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me! Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.