Shrimp Salad with Corn, Tomato and Lime | Heather Carey

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 ears of corn (or 1 cup frozen)
• ¼ cup fresh lime juice
• 2 tablespoons fresh orange juice
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 teaspoon cumin
• ¼ teaspoon cayenne pepper, optional
• 1 teaspoon honey
• ½ teaspoon each coarse salt and pepper
• ¼ cup extra virgin olive oil
• 1 pint cherry tomatoes, halved
• ½ cup cilantro, finely chopped
• 1 avocado, quartered and thinly sliced
• 1 small cucumber, peeled, seeded and diced
• 3 ounces crumbled goat cheese, optional