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Quick and Easy Shrimp, Corn, and Tomatillo Salad Recipe
Ingredients (12)
- 1 pound raw medium shrimp, shelled and deveined
- 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more for seasoning
- 1/4 teaspoon baking soda
- 3 cups fresh corn kernels, cut from about 3 ears of corn
- 2 tablespoons fresh juice from 3 to 4 limes, divided
- 1/2 pound fresh tomatillos, husks removed, split in half and cut into 1/4-inch slices
- 1 serrano pepper, thinly sliced
- 1 red bell pepper, diced (about 3/4 cup)
- 3 scallions, white and light green parts only, thinly sliced on a bias
- 1/4 cup roughly chopped fresh cilantro leaves and tender stems
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats