by kirra » Sat Sep 22, 2007 1:39 am
Shrimp & Corn Salad
Ingredients:
2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional), but please try it, yummy!
1 pound peeled and deveined large cooked shrimp
1/2 cup (3.5 ounces) 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
Preparation:
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 with the shrimp mixture.
Yield: Makes 8 servings
Carbs: 14gm
[size=150][b]Shrimp & Corn Salad[/b]
[/size]
[b]Ingredients:[/b]
2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional), but please try it, yummy!
1 pound peeled and deveined large cooked shrimp
1/2 cup (3.5 ounces) 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
[b]
Preparation:[/b]
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 with the shrimp mixture.
Yield: Makes 8 servings
Carbs: 14gm