Shrimp And Corn Salad

• 2 cups corn kernels (from 3 ears)
• 1 pint cherry tomatoes, quartered
• 1 small jicama, cut into thin strips (optional)
• 1 lb peeled and deveined large cooked shrimp
• 1/2 cup shelled roasted pumpkin seeds
• 6 scallions, thinly sliced (white and light green parts)
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
2. In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
3. It's good cold or at room temperature.

corn kernels, cherry tomatoes, jicama, shrimp, pumpkin seeds, scallions, orange juice, lime juice, honey, ground cumin, olive oil, kosher salt, black pepper

Taken from www.food.com/recipe/shrimp-and-corn-salad-237097 (may not work)