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Corn and Shrimp Salad

SUBMITTED BY: Ruth Randolph

"'This is one of the ways our family celebrates corn,' writes Ruth Randolph of Orefield, Pennsylvania."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3.7 star rating.
Read Reviews (2)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1 1/3 cups fresh or frozen corn
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • dash cayenne pepper

DIRECTIONS

  1. In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

FOOTNOTE

  • Nutritional Analysis: 1 cup equals 300 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 471 mg sodium, 29 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2008 by Kimberly
doesn't make a lot MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by Amanda
Very good, and easy to make! MORE


 
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