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Shrimp And Corn Salad

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Ingredients

2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed

1 pint cherry tomatoes, quartered

1 small jicama, cut into thin strips (optional)

1 pound peeled and deveined large cooked shrimp

1/2 cup (3.5 ounces) shelled roasted pumpkin seeds

6 scallions (white and light green parts), thinly sliced

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 teaspoons honey

1 teaspoon ground cumin

1 tablespoon olive oil

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

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