Shrimp Salad With Ceviche Dressing

By Sunset
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1/2 teaspoon cumin seeds

3 tablespoons olive oil

3 cloves garlic, peeled and pressed

1 cup chopped onion

1 cup chopped red bell pepper

1 cup fresh or thawed frozen corn kernels

1 tablespoon minced fresh jalapeƱo chili

1/2 cup lime juice

1/4 cup lemon juice

3/4 pound peeled, deveined cooked shrimp (41 to 50 per lb.), thawed if frozen

1 cup diced (1/2 in.) firm-ripe tomato

1/4 cup chopped cilantro

4 quarts salad mix (8 oz.), rinsed and crisped

Salt and pepper

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