This is, without a doubt, my favorite summer salad recipe. It's absolutely delicious. I've improved on the recipe over the years, here's my current version.
Shrimp, peeled and deveined
2 ears of corn (boiled or grilled)
Orange sections (grapefruit is also delicious as an alternative)
You can also include other crunchy vegetables like red bell pepper and celery if you like.
The dressing consists of 1/3 cup of olive oil, juice and zest of a lemon, a tablespoon of dijon mustard, a splash of flavored vinegar, a dash of hot sauce, 4 minced cloves of garlic, chopped jalapenos, dill, salt & pepper all wisked together.
Peel and devein the shrimp. Saute them for a few minutes on each side until opaque.
Slice the corn off the cob, mix with the sauteed shrimp, chopped tomatoes, diced avocado and the sections from 2 naval oranges. Toss with the dressing and enjoy! It's even better the second day.