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A tasty salad made with vegetables fresh from the garden, very reminiscent of a lot of southwestern cooking. This is also a great way to use any leftover cooked corn.

  • 1 16 oz. box of pasta (we used small shells)
  • 1 lb. cooked, peeled shrimp (small or medium shrimp are fine for this recipe)
  • 1 Cup cooked corn kernels (2-3 ears)
  • 2 large tomatoes, diced, about 1 1/2 Cups
  • 1 medium onion, diced, about 1 Cup
  • 2 ribs celery, peeled and diced, about 1 Cup
  • 1 red or green bell pepper, diced, about 1 Cup
  • 2 TB. water
  • 1/3 Cup corn oil
  • 1/4 Cup fresh lime juice (about 2 limes)
  • 3 TB. chopped, fresh Cilantro or Parsley
  • salt and freshly GROUND PEPPER to taste

In a large pot, bring about 5 quarts of salted water to a boil. Add the pasta and stir. Return to a boil and cook according to package directions. While the water is coming to a boil you can get all the vegetables cut and ready to go. The bell peppers can be added to the salad raw, but we like to cook them a bit for even better flavor. Just heat a nonstick skillet over high heat and sear the pepper bits on all sides for 3 minutes. In a large bowl make the dressing by blending the SOUTHWEST SEASONING with the 2 TB. water. Let sit for 5 minutes and whisk in the corn oil and fresh lime juice. Add all of the vegetables along with the shrimp, cooked pasta, and fresh CILANTRO. Toss to coat and season with salt and PEPPER to taste.

Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 6-8

Southwest Seasoning 2.7 oz. 1/2 cup jar
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

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