CAJUN SHRIMP AND CORN SALAD

Cajun Shrimp and Corn Salad image

Number Of Ingredients 10

Previous Next

1 1/4 pounds medium shrimp, raw, peeled, deveined
3 teaspoons Cajun seasoning
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
1/2 pint cherry tomatoes, halved
1 red pepper, chopped small (optional)
2 tablespoons fresh parsley, minced
3 ears kernels from 3 ears of corn
1/2 cup Israeli couscous, uncooked

Steps:

In a medium bowl, combine the shrimp and Cajun seasoning. Heat oil in a very large skillet over medium-high heat. Add the shrimp, cook for a few minutes, then add the garlic and cayenne and finish cooking, 4 to 6 minutes. Let cook to room temperature.
Meanwhile, cook corn, and remove kernels from ears. Let cook to room temperature.
And cook couscous. Let cook to room temperature.
In a large serving bowl, combine the shrimp, corn, couscous, tomatoes, red pepper and parsley.
Add the dressing to the salad.