Ingredients
1/3 cup orange juice3 tablespoons cider vinegar1-1/2 teaspoons Dijon mustard1-1/2 teaspoons honey1 tablespoon minced fresh tarragonSALAD:4 teaspoons canola oil, divided1 cup fresh or frozen corn1 pound uncooked shrimp (26-30 per pound), peeled and deveined1/2 teaspoon lemon-pepper seasoning1/4 teaspoon salt8 cups torn mixed salad greens2 medium nectarines, cut into 1-inch pieces1 cup grape tomatoes, halved1/2 cup finely chopped red onion
Preparation
In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.
