Ingredients:
4-6 ears Corn , husked, silks removed
1 pound Shrimp , peeled and deveined
2 small Scallion , trimmed, rough chopped
1/2 cup Cilantro , rough choped
1/2 cup Lime Juice
1 tablespoons Olive Oil
1 small Jalapeño , seeded and chopped (omit if you don’t like spicy)
1/2 teaspoon Salt
1 15 ounce can Black Bean , drained and rinsed
1-2 Zucchini or Summer Squash or cucumber , diced fine
1 Bell Pepper , diced fine
1 Avocado , peeled, pitted, diced fine
Directions:
1. Bring large pot of water to a boil. Splash some salt into the water, then boil the corn for about 5 minutes, remove to colander in sink and rinse with cool water. In same pot of boiling water, stir in the shrimp, and immediately turn off heat. As soon as shrimp turns pink, drain out the pot of hot water. When cool enough to handle, remove kernels from corn with a sharp knife. Place corn in a large salad bowl. Cut shrimp into bit sized pieces, add to bowl with corn.
2. Meanwhile, puree scallions, cilantro, lime juice, oil, jalapeño and salt in a blender. Toss remaining ingredients into the salad bowl, dress with cilantro scallion dressing, season to taste with salt and pepper and serve.
Source: adapted from http://www.localthyme.net/recipes/santa-fe-shrimp-salad/
