I was asked to publish my recipe for Corny Shrimp Salad with Lime and Cilantro, which was the side dish in the picture for my Ribs So Good, Make You Wanna Slap Your Belly recipe.

This easy to prepare recipe can be served alone, atop a bed of fresh salad greens, or as a dip for tortilla chips.  It is also a great slider filling, instead of the usual mini-burger.  

To prepare the Corny Shrimp Salad with Lime and Cilantro you will need

• 2 cups chilled shrimp that are cooked, peeled, deveined with tails removed and chopped into 1/2 inch pieces
• 2 cups frozen sweet corn, blanched for 1 minute in boiling water, then cooled and drained well
• 1/4 cup chopped red onion (about 1/2 medium sized onion)
• 1/3 cup key lime juice, about 10 key limes (regular lime juice can be substituted, about 3 limes)
• 1 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 1 Tbsp dried or 2 Tbsp fresh chopped cilantro

Mix all ingredients in a bowl and stir.  Allow to marinate chilled for at least 24 hours, so that the flavors have time to meld. 

It’s that easy.  I hope you enjoy! 

Thank you for reading my blog. 

Brad