Shrimp And Cumin Toasted Corn Salad With Goat Chee

• 6 cups romaine lettuce, cleaned, washed, and broken into pieces
• 1/2 cup cilantro leaves, chopped
• 1/4 cup finely diced red onion
• 1/4 cup finely diced red pepper
• 3 tablespoons balsamic vinegar
• 1/4 cup plus 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups fresh corn kennels
• 1 teaspoon ground cumin
• 1 jalapeno pepper, cored, seeded and finely diced
• 1 lb. large shrimp, peeled and deveined
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled goat cheese

1. 1. Put the lettuce and cilantro in a large bowl. Cover with a damp paper towel and refrigerate. In a small bowl, mix the onion, red pepper, vinegar, 1/4 cup olive oil, salt and pepper. Blend well and set aside.
2. 2. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the corn and jalapeno. Sprinkle with the cumin. Cook for about 4 to 5 minutes, stirring frequently. Add the shrimp and cook until pink and cooked through, about another 4 to 5 minutes. Remove from the heat.
3. 3. Add 2 tablespoons of the blended dressing to the shrimp mixture. Stir in the grape tomatoes. Mix well. Toss the lettuce, cilantro, and remaining dressing. Portion the salad onto 4 plates. Spoon the shrimp mixture evenly over the greens. Sprinkle with the goat cheese.

romaine lettuce, cilantro, red onion, red pepper, balsamic vinegar, olive oil, salt, pepper, corn kennels, ground cumin, pepper, shrimp, grape tomatoes, goat cheese

Taken from www.epicurious.com/recipes/member/views/shrimp-and-cumin-toasted-corn-salad-with-goat-chee-1206693 (may not work)