Although we still have a sheet of ice in the backyard, it won’t be there for much longer, especially since the weather yesterday and today will be in the 60’s. With all the snow we’ve had this month though, weather in the 60’s is like beach weather, and that means salad weather. I knew I was going to have shrimp for dinner, but I wasn’t quite sure how I wanted to prepare it, then I saw a recipe for a shrimp and corn salad, and that was just the inspiration I needed. I now knew what we were going to have for dinner.
Shrimp and Corn Salad with Lime Vinaigrette
We both like hard boiled eggs on our salads, so most of our salads include an egg for each of us. Larry likes cheese on his salads and I don’t. I like avocados on my salads and Larry does not. So again, as always, these are just options and suggestions. Use them if you like, don’t use them if you don’t like them.
1 lb shrimp, peeled and deveined
1/2 cup dry white wine
1/3 cup lime juice, divided
1-1 1/2 cups corn
1/2 red bell pepper, diced fine
1/4 red onion, sliced very thin
1 /2 cup tomatoes of your choice – I used a variety of the small tomatoes
1 TBSP garlic
1 TBSP honey
red pepper flakes to taste
avocado and cheese, optional
hard boiled eggs, optional
1/2 cup olive oil + 2 TBSP for cooking
Roast the corn with a little red pepper flakes in olive oil for about 5 minutes, then remove from the pan and set aside.
Poach the shrimp in the wine and about 2 TBSP of lime juice for about 5 minutes, or until the shrimp is completely cooked.
Mix the corn, tomatoes, onions and bell pepper together thoroughly. I also added some chopped herbs that I needed to use up.
Whisk the remaining lime juice, olive oil, honey, garlic, and red pepper flakes together for your dressing.
Arrange you salad over a bed of lettuce, add your dressing, and voila! Dinner is ready. You can also have this salad as a side dish and combine everything together without the lettuce too, if you prefer.