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Shrimp and Corn Salad (04.29.13)

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Posted at 11:08 AM, Apr 22, 2013
and last updated 2013-04-29 13:11:55-04

by Jennifer Burns, Dan’s Market

  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 2 cups corn kernels
  • 1 pint cherry tomatoes, quartered or 2 tomatoes, diced
  • 1 small jicama, cut into thin strips (optional)
  • 1 pound peeled and deveined large cooked shrimp
  • 1/2 cup shelled roasted pumpkin seeds
  • 6 scallions, thinly sliced
  • Salt and Pepper, to taste

In a large bowl, whisk together the orange and lime juices, honey, cumin, oil, salt and pepper.

Add the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions; toss well.