Remove the bay leaves, put the shrimp in a shallow bowl, and let cool completely. Using a skimmer, remove the corn from the boiling liquid and set aside to cool. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Use canned in winter but fresh is best and adds a sweet burst of flavor. Cook the shrimp 2 minutes on each side. Return the liquid to a boil and add the shrimp. 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 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. Remove shrimp from brine; pat dry between paper towels. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool. https://themom100.com/recipe/shrimp-corn-salad-basil-dressing Add shrimp to pan; cook 1 minute on each side or until done. Add 1 tablespoon lime juice. Add the corn kernels and cook 5 minutes. Stir in 1 tablespoon lime juice. Whisk to blend well. If you aren’t into shrimp, this salad is still amazing served vegetarian. Serve shrimp over bean mixture. In the same skillet, add the bacon. 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. In a bowl, mix the cajun seasoning and the shrimp. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Coat pan with cooking spray. Preparation. Bring to a boil, then drain and rinse with cold water. -Place the corn kernels in a saucepan and cover with water. Wipe skillet clean; return to medium-high. In a large salad bowl, combine the corn, shrimp… Ingredients for Shrimp Avocado Salad: 1/2 lb (3 to 4 medium) Roma tomatoes, chopped https://www.willcookforsmiles.com/cilantro-lime-shrimp-corn-salad When it's hot, add the shrimp, garlic and red pepper flakes. Cook for 5 minutes. Serve shrimp with salad. Set aside to cool. Add shrimp; sauté 3 minutes or until done. Sprinkle shrimp with chili powder. 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. Over medium heat, put the olive oil in a large skillet. Reduce heat to medium-high. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Fry for about 6 minutes, stirring ocassionally, until crispy. For heartier appetites, consider upping the shrimp to 1 1/4 pounds or more. Transfer the corn to a plate to set aside. 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