Summer Favorites Meatless My Top Picks

Shrimp: Shrimp & Nectarine Salad

Source: Taste of Home

Perfect when nectarines are in season

Ingredients

  • 8 cups torn mixed salad greens
  • 2 medium nectarines, coarsely chopped
  • 1 c. grape tomatoes, sliced
  • 1/3 c. finely chopped red onion
  • 1 avocado, diced
  • 4 t. canola oil, divided
  • 1 c. fresh or frozen corn
  • 1 lb. uncooked shrimp (26-30 per lb.)
  • ½ t. lemon-pepper seasoning
  • ¼ t. salt

Dressing

  • 1/3 c. fresh squeezed orange juice
  • 3 Tbls. Apple cider vinegar
  • 1-1/2 t. Dijon mustard
  • 1-1/2 t. honey
  • 1 t. dried tarragon or 1 Tbls. fresh, minced

Instructions

In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon. Refrigerate until ready to use, if making ahead of time. You can add 1-2 Tbls. of the marinade to the shrimp and marinate an hour before cooking shrimp, if you'd like a little added flavor.

In a large skillet, heat 1 t. oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.

Rinse (or drain if marinated; do not rinse) shrimp and pat dry. Sprinkle shrimp with lemon pepper and salt. In same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.

In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp and corn; drizzle with remaining dressing.

NOTE: Makes 4 salads. You can also grill the corn and shrimp instead of doing in a pan.