"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Shrimp and Corn Salad Recipe

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This recipe for Shrimp and Corn Salad, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh corn kernels (from 3 ears)
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional)
1 pound peeled and deveined large cooked shrimp
1/2 cup (3.5 oz.) shelled roasted pumpkin seeds
6 scallions (white and light green parts), thinly sliced
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:
Directions:
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 the shrimp mixture.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20

 

 

 

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