Remove the bay leaves, put the shrimp in a shallow bowl, and let cool completely. In a large salad bowl, combine the corn, shrimp… Add 1 tablespoon lime juice. Return the liquid to a boil and add the shrimp. Stir in 1 tablespoon lime juice. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool. When it's hot, add the shrimp, garlic and red pepper flakes. Add shrimp to pan; cook 1 minute on each side or until done. https://themom100.com/recipe/shrimp-corn-salad-basil-dressing https://www.willcookforsmiles.com/cilantro-lime-shrimp-corn-salad Remove the bacon with a slotted spoon, leaving the grease in the skillet. Note: Freshly boiled corn or grilled corn makes all the difference in this salad. In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 teaspoon salt, the black pepper, and garlic. Use canned in winter but fresh is best and adds a sweet burst of flavor. Add the corn kernels and cook 5 minutes. Fry for about 6 minutes, stirring ocassionally, until crispy. Using a skimmer, remove the corn from the boiling liquid and set aside to cool. Paprika-Spiced Shrimp and Corn Salad This dish can stand alone, but is also tasty along with a fresh salad, or accompanied by taco fixings such as corn tortillas, salsa, and Cotija cheese. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan. Whisk to blend well. Sprinkle shrimp with chili powder. 2 ears corn, kernels scraped off; 1 12 ounce bag frozen cooked medium shrimp -- thawed, peeled and patted dry; 1 English cucumber, halved lengthwise and thinly sliced; 3 tomatoes, cut into thin wedges; 3 scallions, trimmed and thinly sliced crosswise; 1/3 cup store-bought ranch salad dressing; 2 tablespoons fresh lime juice Preparation. For heartier appetites, consider upping the shrimp to 1 1/4 pounds or more. In a bowl, mix the cajun seasoning and the shrimp. Bring to a boil, then drain and rinse with cold water. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Ingredients for Shrimp Avocado Salad: 1/2 lb (3 to 4 medium) Roma tomatoes, chopped Add corn to pan; sauté 1 minute. In the same skillet, add the bacon. Wipe skillet clean; return to medium-high. Transfer the corn to a plate to set aside. -Place the corn kernels in a saucepan and cover with water. Serve shrimp over bean mixture. Over medium heat, put the olive oil in a large skillet. Serve shrimp with salad. If you aren’t into shrimp, this salad is still amazing served vegetarian. Cook for 5 minutes. Cook the shrimp 2 minutes on each side. Remove shrimp from brine; pat dry between paper towels. Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Set aside to cool. Reduce heat to medium-high. Coat pan with cooking spray. 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