Ingredients

6 cups romaine lettuce, cleaned, washed, and broken into pieces

1/2 cup cilantro leaves, chopped

1/4 cup finely diced red onion

1/4 cup finely diced red pepper

3 tablespoons balsamic vinegar

1/4 cup plus 2 tablespoons olive oil, divided

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups fresh corn kennels

1 teaspoon ground cumin

1 jalapeno pepper, cored, seeded and finely diced

1 lb. large shrimp, peeled and deveined

1 cup grape tomatoes, halved

1/2 cup crumbled goat cheese

Preparation

  1. Put the lettuce and cilantro in a large bowl. Cover with a damp paper towel and refrigerate. In a small bowl, mix the onion, red pepper, vinegar, 1/4 cup olive oil, salt and pepper. Blend well and set aside.
  2. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the corn and jalapeno. Sprinkle with the cumin. Cook for about 4 to 5 minutes, stirring frequently. Add the shrimp and cook until pink and cooked through, about another 4 to 5 minutes. Remove from the heat.
  3. Add 2 tablespoons of the blended dressing to the shrimp mixture. Stir in the grape tomatoes. Mix well. Toss the lettuce, cilantro, and remaining dressing. Portion the salad onto 4 plates. Spoon the shrimp mixture evenly over the greens. Sprinkle with the goat cheese.