SHRIMP AND CORN SALAD

Shrimp and Corn Salad image

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

Provided by Sayster

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 174.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 110.5, Sodium 297.6, Carbohydrate 15.1, Fiber 2.1, Sugar 3.5, Protein 15.9

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