Shrimp & Nectarine Salad

tasteofhome.com
serves 4
Ingredients

• 1/3 cup orange juice
• 3 tablespoons cider vinegar
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons honey
• 1 tablespoon minced fresh tarragon
• 4 teaspoons canola oil, divided
• 1 cup fresh or frozen corn
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 8 cups torn mixed salad greens
• 2 medium nectarines, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1/2 cup finely chopped red onion

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Preparation

• In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
• Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
• In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.