Shrimp & Corn Salad Paired with Pinot Gris Reserve - Winter's Hill Estate
Summer is the perfect time for fresh, bright & light salads. This recipe is definitely summer-ific!
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- salt
- pepper
- 2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
- 1 pint cherry tomatoes, quartered
- 1 pound peeled large cooked shrimp
- 1/2 cup (3.5 ounces) shelled roasted hazelnuts (or nuts of your choice)
- 6 scallions (white and light green parts), thinly sliced
- Feta cheese
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