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Shrimp and Corn Salad with Basil Recipe

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This recipe for Shrimp and Corn Salad with Basil, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
4 cups fresh corn kernels
3/4 cup minced red onion
2 cups cherry tomatoes, halved
4 T olive oil
6 T lime juice
4 T SPLENDA
2 tsp kosher salt
3 T fresh basil leaves, cut into thin strips
24 large shrimp, peeled and deveined
1 T olive oil
2 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper

Directions:
Directions:
Heat the oil in a medium size pan and saute corn and red onions until tender. Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside. Mix olive oil, lime juice, SPLENDA, salt and basil in a small stainless bowl; toss with corn.
Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl. Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimps into corn salad mixture. Adjust seasoning and serve.

 

 

 

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