Shrimp and corn seem to go really well together. Also, I was tired of chicken and hadn’t made anything with skrimps in forevs.
Start by getting your corn ready. I probably like frozen corn best because I think it retains that crisp texture better than canned, but this time I used a microwavable steam-in-bag version by Shoprite that was firm and great. I think it’s because it was a mix of yellow and white corn. If you use that, microwave it; if you use regular frozen, warm it in the pan. Do yourself a favor and put a good amount of corn in there. While there will be some lettuce later on, corn is the real base of this salad. My corn was ready in 4 minutes so while that was microwaving/cooling, I got to work on the next ingredient, shrimp. Two minutes per side in a pan with olive oil and some seasoning (onion salt, paprika, or just plain salt and pepper all work). Remove the shrimp from the pan and replace with the corn. Note: I was using jumbo shrimp so once I took them out of the pan I chopped them into large chunks. Six or seven of these big shrimpies makes for a hearty meal, especially when they’re chopped like this and every bite gets a big piece. The seasoned oil the shrimp were cooking in will act as your salad’s dressing so you’ll prep everything right in there. Toss in some arugula, chopped grape tomatoes (I used an heirloom variety), chopped avocado, some chives, and ricotta salata or feta. Add the shrimp back in and you’re good to go.
This salad came out even better than I expected. I’m actually bummed my beau wasn’t there to try it. He’s one of those people who thinks salads should be reserved for lunch or an appetizer (unless maybe it’s topped by a full steak). Because this salad is warm, it doesn’t feel like your standard rabbit food. There is LOTS of good flavor in here by the way. Guess that just means I’ll have to make it again!