Fresh Corn Salad with Spicy Shrimp and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 ear(s) corn cleaned and the kernels cut off |
1 pound(s) shrimp, medium peeled and deveined |
10 ounce(s) cherry tomatoes cut in half |
1 whole(s) red bell pepper raw or roasted |
1 1/2 teaspoon(s) cajun seasoning |
1 tablespoon(s) olive oil |
2 clove(s) garlic minced |
1/4 teaspoon(s) red pepper flakes |
2 tablespoon(s) fresh parsley minced |
2 tablespoon(s) fresh lime juice |
2 tablespoon(s) olive oil |
1 teaspoon(s) white vinegar |
1 teaspoon(s) ancho chile powder |
1/8 teaspoon(s) kosher salt |
1/8 teaspoon(s) fresh ground pepper |
Directions:
1. 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.
2. 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.
3. To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
4. 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...).
5. 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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