An Accidental Bold And Spicy Shrimp And Corn Salad

• FOR THE SALAD:
• 2 ears Fresh Corn On The Cob
• Olive Oil, For Rubbing On The Corn
• 1 teaspoon Fajita Seasoning, Enough To Coat Corn
• 1 whole Large Jalapeno, Sliced
• 1 whole Lime, Juiced
• 6 ounces, weight Spinach, A Plateful For Each Serving
• 16 whole Cherry Tomatoes, Cut In Half
• 1/4 whole Red Onion, Sliced Thin
• FOR THE MARINADE:
• 14 whole Medium Shrimp, Peeled, Deveined
• 1 whole Sliced Jalapeno
• 1 Tablespoon Olive Oil, Only Enough To Coat Shrimp
• 2 cloves Garlic, Chopped
• Salt And Pepper, to taste
• FOR THE DRESSING:
• 2 teaspoons Sriracha, More If You Like It Spicy
• 2 teaspoons Olive Oil
• 2 whole Lime, Juiced

1. Heat oven to 400 F.
2. Put shrimp and all of the marinade ingredients in a Ziploc bag, seal the bag and refrigerate as the oven preheats.
3. Rub corn with olive oil and sprinkle with fajita seasoning and put it on a large sheet of aluminum foil. Arrange sliced jalapeno under and around it then wrap the ears tightly with aluminum foil. Place on cookie sheet and put it in the oven. I put it in while it was preheating.
4. Once the oven is hot, remove shrimp from the marinade and put shrimp on the same cookie sheet as the corn and bake for 7-8 minutes. Immediately squeeze with lime when it's done and you remove the baking sheet from the oven.
5. Put spinach on two plates and top each with tomato, onion, corn (cut off the cob), shrimp and jalapeno.
6. Whisk together dressing ingredients. I just made this up and it turned out great. But if you don't like things too spicy, just make a mild vinaigrette. But if you like bold and spicy, try this. It's really good!
7. Drizzle dressing on salad and dinner is served. I think it took longer to write this than it did to make it. Give it a try! Enjoy!

salad, cob, olive oil, enough, weight spinach, tomatoes, ubc, shrimp, jalapeno, olive oil, garlic, salt, dressing, sriracha, olive oil

Taken from tastykitchen.com/recipes/salads/an-accidental-bold-and-spicy-shrimp-and-corn-salad/ (may not work)