shrimp tomato corn salad puts summer on your plate any time!
March annoys me – which is how this shrimp tomato corn salad came to be.
Without fail – every year – March brings three to four really lovely days that trick me – every time – into thinking that the cold weather is behind us.
Curse you, March!
And also without fail – every year – I start thinking about summertime dishes. And there’s nothing I love more than a good tomato-corn salad, with perfectly in-season produce. And a big helping of fresh basil and crumbled feta.
Which is obviously not happening in March.
So I faked it.
And you know what? It came out so good that we’ve been having it on the regular.
I used grape tomatoes and frozen corn, and sauteed them in a skillet to heighten the flavors a bit. After adding the shrimp I gave the pan a run under the broiler, to char everything just a little. I subbed cilantro for the basil, and good ole feta to accompany. A diced avocado and crunchy tortilla strips and summertime felt like it might just be almost here.
Even though it’s still March……
1 pound large shrimp, peeled and deveined
3 cloves garlic, peeled and crushed
4 tablespoons fresh lime juice (from about 3 limes), divided
1 teaspoon cumin
3 tablespoons olive oil, divided
salt and pepper
1 cup frozen corn (or 2 ears corn)
1 pint cherry tomatoes, halved
2 ripe avocadoes
fresh cilantro, chopped
4 ounces feta, cubed or crumbled
tortilla strips
lime wedges
brown rice, to accompany
In a large ziploc bag combine the shrimp, garlic, 2 tablespoons lime juice, cumin, 1 tablespoon olive oil and salt and pepper. Refrigerate for 30 minutes. Place a sheet pan in the oven and heat to 450 degrees.
Drain the shrimp (discard the marinade). Remove the pan from the oven and transfer the shrimp to the pan along with the corn and tomatoes. Season with salt and pepper and cook for 8 minutes. Turn the oven to broil and cook for an additional 2 – 3 minutes.
In a large bowl whisk the remaining 2 tablespoons of lime juice with remaining 2 tablespoons of olive oil. Half, pit and cube the avocadoes and add to the bowl, tossing to coat.
Add the shrimp mixture to the bowl with the avocado and dressing and gently toss to coat. Season with salt and pepper and top with chopped cilantro.
Serve, passing the feta, tortilla strips, lime wedges and brown rice separately.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/03/30/shrimp-tomato-corn-salad/
Hi! I'm Sheri!
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