Shrimp Salad with Ceviche Dressing

Ingredients

• 0.3 cup cilantro leaves chopped
• 0.5 teaspoon cumin seeds 
• 1 cup corn kernels fresh frozen thawed
• 3 cloves garlic pressed peeled
• 1 tablespoon jalapeño chili fresh minced
• 0.3 cup juice of lemon 
• 0.5 cup juice of lime 
• 3 tablespoons olive oil 
• 1 cup onion chopped
• 1 cup bell pepper red chopped
• 8 oz salad mix rinsed
• 8 servings salt and pepper 
• 0.8 pound shrimp frozen thawed deveined cooked peeled per lb.), if
• 1 cup firm-ripe tomato diced ()

Equipment

• bowl
• frying pan

Directions

1. In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds until fragrant, about 1 minute.
2. Add oil, garlic, onion, and bell pepper; stir often until onion is limp, about 3 minutes.
3. Add corn, jalapeo, lime juice, and lemon juice; bring to a boil.
4. Remove from heat; stir in shrimp. Chill, stirring occasionally, until cool, 15 to 20 minutes.
5. Stir in tomato and cilantro.
6. Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve.
7. Add salt and pepper to taste.