Shrimp Salad With Ceviche Dressing

• 1/2 teaspoon cumin seeds
• 3 tablespoons olive oil
• 3 cloves garlic, peeled and pressed
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup fresh or thawed frozen corn kernels
• 1 tablespoon minced fresh jalapeno chili
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 3/4 pound peeled, deveined cooked shrimp (41 to 50 per lb.), thawed if frozen
• 1 cup diced (1/2 in.) firm-ripe tomato
• 1/4 cup chopped cilantro
• 4 quarts salad mix (8 oz.), rinsed and crisped
• Salt and pepper

1. In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds until fragrant, about 1 minute. Add oil, garlic, onion, and bell pepper; stir often until onion is limp, about 3 minutes. Add corn, jalapeno, lime juice, and lemon juice; bring to a boil. Remove from heat; stir in shrimp. Chill, stirring occasionally, until cool, 15 to 20 minutes.
2. Stir in tomato and cilantro.
3. Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve. Add salt and pepper to taste.

cumin seeds, olive oil, garlic, onion, red bell pepper, corn kernels, fresh jalapeufo chili, lime juice, lemon juice, shrimp, tomato, cilantro, salad mix, salt

Taken from www.myrecipes.com/recipe/shrimp-salad-with-ceviche-dressing (may not work)