Shrimp & Corn Salad

INGREDIENTS

Approx. Yield: 50 portions

Shrimp (31/35), peeled & deveined	4 lbs.
Sweet yellow corn, drained and rinsed	2 × #10 cans
Tomato, ½” dice	1 lb.
Red onion, ¼” dice	½ lb.
Cilantro, finely chopped	¼ cup
Spicelopedia’s Island Citrus Blast seasoning	½ cup + ½ cup
Lime juice	½ cup
Olive oil	2 cups

STEPS

1. Pat shrimp dry, place into a large mixing bowl, and toss with ½ cup seasoning until evenly coated.
2. Place shrimp on a greased baking sheet and bake at 400°F for 7–9 minutes, or until pink and cooked through. Remove and set aside to cool.
3. In a large mixing bowl, combine corn, tomato, and onion. Toss until fully mixed.
4. Whisk together remaining ½ cup seasoning, lime juice, and olive oil until emulsified.
5. Pour vinaigrette over vegetables and gently mix to combine.
6. Add cilantro and shrimp, then toss until fully incorporated.
7. Transfer to a serving bowl and serve cold.