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Shrimp and Corn Salad

Name: Shrimp and Corn Salad
Prep time: 15 min
Total time: 30 min
Cuisine: Entrees, Other, Salads
Ingredients: 7 tablespoons olive oil, divided use; 4 cups fresh corn kernels; ¾ cup minced red onion; 2 cups halved cherry tomatoes; 6 tablespoons lime juice; ¼ cup Splenda® Granulated Sweetener; 3 tablespoons fresh basil leaves, cut into thin strips; 2½ teaspoons kosher salt, divided use; 24 large shrimp, peeled and deveined; 1 teaspoon red pepper flakes, or to taste; ¼ teaspoon black pepper

Makes 6 servings Calories 340 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener

Ingredients

7 tablespoons olive oil, divided use

4 cups fresh corn kernels

¾ cup minced red onion

2 cups halved cherry tomatoes

6 tablespoons lime juice

¼ cup Splenda® Granulated Sweetener

3 tablespoons fresh basil leaves, cut into thin strips

2½ teaspoons kosher salt, divided use

24 large shrimp, peeled and deveined

1 teaspoon red pepper flakes, or to taste

¼ teaspoon black pepper

Nutrition Info Per Serving

Serving Size: 4 jumbo shrimp, 1 ½ cups salad

Calories	340
Total Fat	19g
Saturated Fat	2.5g
Cholesterol	130mg
Sodium	930mg
Total Carbs	27g
Dietary Fiber	4g
Sugars	8g
Protein	21g

Instructions

In a skillet, warm 2 tablespoons olive oil over medium-high heat; reduce heat to medium and add corn and red onion. Cook, stirring, until tender, 7–10 minutes.
In a serving bowl, whisk together ¼ cup olive oil, lime juice, Splenda Sweetener, basil, and salt until sweetener is dissolved and dressing is blended. Add corn mixture and cherry tomatoes and toss gently to coat. Taste and adjust seasoning if needed.
Return the skillet to medium heat; add remaining 1 tablespoon olive oil and warm briefly. Add shrimp, red pepper flakes, ½ teaspoon salt, and pepper.
Cook shrimp for 2 minutes, then turn and cook until evenly pink and cooked through, about 2 minutes more.
Arrange cooked shrimp over corn salad.