Come August you can usually count on corn and tomatoes being plentiful.
Farm markets, roadside stands and farmers markets usually have an abundance. Now is prime time for the best of summer produce.
Cajun Shrimp and Corn Salad with Lime Chili Dressing
1 1/4 pounds medium shrimp, peeled and deveined
2 to 3 teaspoons Cajun seasoning
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
Kernels from 6 ears of corn (about 3 cups)
1/2 pint cherry tomatoes, halved
1 roasted red bell pepper, cored and diced, optional
2 tablespoons minced fresh parsley
Lime chili dressing:
2 tablespoons fresh lime juice
1 teaspoon ancho chili powder
1 tablespoon olive oil
Salt and pepper to taste
In a medium bowl, combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature.
In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using, and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature. Serves 6.
Note: To make this salad go farther, add cooked large Israeli couscous or orzo and double the amount of olive oil and lime juice in the dressing.
Nutritional information: 234 calories (36 percent from fat ), 9 grams fat (1 gram saturated fat ), 16 grams carbohydrates, 21 grams protein, 330 milligrams sodium, 144 milligrams cholesterol, 2 grams fiber.
— From “ Raising the Salad Bar” by Catherine Walthers (Lake Isle Press, $19.95).