Shrimp Salad with Sun-Dried Tomato Vinaigrette - American Institute for Cancer Research

Ingredients

• 1/2 cup frozen corn (no-salt added)
• 1/2 cup cherry tomatoes, sliced in half
• 1 Tbsp. extra-virgin olive oil, divided
• 8 oz. shrimp, thawed, tails trimmed
• 1 head romaine lettuce
• 1/2 medium avocado, pit removed
• 2 Tbsp. red wine vinegar
• 1 1/2 tsp. prepared mustard
• 1 Tbsp. chopped sun-dried tomato
• 1 clove garlic, roughly chopped
• 1/4 cup extra-virgin olive oil
• salt and freshly ground black pepper, to taste