Print Recipe
Golden Corn & Shrimp Salad
Ingredients:
- 1 can (15-1/4 oz.) DEL MONTE® Pineapple Chunks In Its Own Juice
- 3 Tbsp. oil
- 3 Tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- 1 pkg. (12 oz.) frozen peeled, deveined shrimp, thawed
- 1 can (15-1/4 oz.) DEL MONTE® whole kernel Golden Sweet Corn, drained
Directions:
- Drain pineapple, reserving 3 Tbsp. juice; set fruit aside.
- Combine reserved juice, 2 Tbsp. oil, vinegar and mustard.
- Cook shrimp in remaining oil in large skillet, 2 to 3 minutes or
until opaque. Season to taste with salt and pepper, if desired. Toss
shrimp, pineapple and corn with dressing in bowl. Serve over bed of
lettuce, if desired.
Get Creative
For a zestier salad, try adding a dash of cayenne to the dressing.
Or for variety, try other Del Monte vegetables, such as Whole Kernel
White Corn or Fiesta Corn.
