Fresh Corn Salad With Spicy Shrimp And Tomatoes - cooking recipe

Ingredients

6 ears fresh corn, cleaned and the kernels cut off
1 lb medium shrimp, peeled and deveined
10 ounces cherry tomatoes, cut in half
1 red bell pepper (raw or roasted)
1 1/2 teaspoons cajun seasoning
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 tablespoons fresh parsley, minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon white vinegar
1 teaspoon dried ancho chile powder
salt & fresh ground pepper

Preparation

-Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!