Cajun Shrimp and Corn Salad With Lime-Chili Dressing |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 6 |
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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. 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 |
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: Microwave Corn on the Cob 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.
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