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