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. Sprinkle shrimp with chili powder. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool. 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.