INGREDIENTS
1/4 c. plus 1 tablespoon extra-virgin olive oil, divided
Juice of 3 limes
2 tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
1 tsp. honey
kosher salt
Freshly ground black pepper
1 lb. large raw shrimp, peeled and deveined
1 large head of romaine, cored and chopped
1 c. cherry tomatoes, halved
1 c. corn kernels (fresh or frozen and thawed)
DIRECTIONS
- In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey. Season with salt and pepper.
- In a glass baking dish, combine shrimp and half the dressing. Let marinate for at least 10 minutes and up to 1 hour.
- When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and sear until fully pink, 2 minutes per side.
- In a large bowl, add romaine, tomatoes, corn and shrimp. Toss with remaining dressing until evenly coated.
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CL::JG
