Shrimp and Roasted Corn Salad

Summer is the time for salad!! I have a great recipe for you - light and delicious! Adapted from this Epicurious recipe. 

Shrimp and Roasted Corn Salad

4 ears corn

2 T + 1/4 c olive oil

1# cooked shrimp, tails removed

1/2 red onion, diced

1/4 jalapeno, minced

3 T coriander

juice of half a lemon

1 T white wine vinegar 

4 c romaine lettuce, washed and torn

... Preheat oven to 400 degrees. Cut corn off cob and toss with 2 T olive oil, sprinkle with salt. Place on a cookie sheet lined with foil. Roast for 30 minutes, stirring halfway through. Combine corn, shrimp, onion, jalapeno, and coriander. Whisk together lemon juice, white wine vinegar, 1/4 c olive oil, and salt/pepper. Place corn mixture on top of romaine and then top with dressing. Enjoy!