Layered Shrimp, Corn and Pea Salad Recipe

This recipe is packed with protein—and flavor. Use a clear bowl to show off the appetizing layers of plump shrimp, corn, green peas, bell pepper, avocado and tomatoes, which are topped off with a lively lemon vinaigrette.

• Active Time: 25 minutes
• Total Time: 25 minutes

Ingredients:

• 1⁄4 cup olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 3⁄4 tsp salt
• 1⁄4 tsp pepper
• 11⁄2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
• 1 ripe avocado, peeled and cut in small chunks
• 2 cups frozen corn kernels
• 2 cups green peas, thawed
• 1 red bell pepper, seeded and diced
• 6 cups salad greens
• 1 lb peeled, cooked shrimp
• 1⁄2 cup chopped fresh cilantro, basil or parsley

Preparation:

1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.

2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle withcilantro. Toss to mix or spoon through the layers.

This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.