Tomato, Corn and Basil Salad with Shrimp

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  • 2 tablespoons white wine or Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • ¬†Salad:
  • 1 pound tomatoes, cored, seeded and diced
  • 2 fresh jalapenos, seeded and minced
  • 2 shallots, minced
  • 1/4 cup chopped fresh basil
  • 3 cups corn sliced from cob (about 4 ears)
  • 1 pound cooked baby shrimp
  • 4 cups mixed greens


In a small bowl whisk together the vinegar and olive oil. Add salt and pepper to taste. Place the tomatoes jalapenos, shallots, basil, shrimp and corn in a large bowl.  Drizzle with dressing and toss to coat. Place greens on individual plate and top with salad.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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