Notes: You can prepare the shrimp mixture (step 1) up to 4 hours ahead; when cool, cover and chill.
1/2 teaspoon cumin seeds
3 tablespoons olive oil
3 cloves garlic, peeled and pressed
1 cup chopped onion
1 cup chopped red bell pepper
1 cup fresh or thawed frozen corn kernels
1 tablespoon minced fresh jalapeño chili
1/2 cup lime juice
1/4 cup lemon juice
3/4 pound peeled, deveined cooked shrimp (41 to 50 per lb.), thawed if frozen
1 cup diced (1/2 in.) firm-ripe tomato
1/4 cup chopped cilantro
4 quarts salad mix (8 oz.), rinsed and crisped
Salt and pepper
How to Make It
In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds until fragrant, about 1 minute. Add oil, garlic, onion, and bell pepper; stir often until onion is limp, about 3 minutes. Add corn, jalapeño, lime juice, and lemon juice; bring to a boil. Remove from heat; stir in shrimp. Chill, stirring occasionally, until cool, 15 to 20 minutes.
Stir in tomato and cilantro.
Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve. Add salt and pepper to taste.
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