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Shrimp and Corn Salad

Shrimp and Corn Salad
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a large bowl, whisk together the orange and lime juices, honey, cumin, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions and toss well.
By June, 2007

Nutritional Information

  • Per Serving
  • Calories 148Calories From Fat 24%
  • Fat 4g
  • Sat Fat 0g
  • Cholesterol 111mg
  • Sodium 314mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugar 6g
  • Protein 14g
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The salad can be refrigerated for up to 1 day.

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