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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 |
Directions:
1. In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
2. In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
3. It's good cold or at room temperature.
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