Best of Summer Shrimp Salad—takes 10 minutes + just what you need when it's too…

Best of Summer Shrimp Salad—takes 10 minutes + just what you need when it's too hot to turn on the stove 🥗

Here's what you'll need
🌱 Leafy Arugula
🦐 @eggharborseafood Wild Caught Gulf Shrimp
🌽 @dandyfreshproduce Sweet Bicolor Corn
🍅 Grape Tomatoes

Instructions
*Slice kernels off cob from 2 ears of corn; heat 1 tbsp oil in skillet over med-high + sauté corn with salt/pep 2-4 min until tender; set aside
*Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep and fav spices (we like garlic powder) 2-3 min until shrimp is pink, opaque + cooked through
*Slice 1 cup of tomatoes in half
*Add arugula, tomatoes + corn to a large bowl + toss to combine; divide salads between plates, top with shrimp, season with salt/pep + an extra drizzle of olive oil (and vinegar) if desired—bon appétit!

* This article was originally published here