Shrimp and Corn Salad With Goat Cheese

We both got home from work late last night so wanted to make a nice easy dinner. When I went home for Mother's day last weekend, my parents gave me tons of lettuce from their new garden. To use it up, I found a great shrimp salad recipe from our favorite magazine - Eating Well, of course. I made some shortcuts from the original (like using pre-cooked shrimp and canned corn) and it still turned out great. You can find the original here. We served it with some fresh ciabatta bread and olive oil/balsamic dipping sauce.

Ingredients

• 1/2 head lettuce lettuce
• 1 handful fresh basil leaves, torn
  
• 1/2 of a 15 oz. can white corn kernels
  
• 1 1/2 cups cherry tomatoes or grape tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons grainy mustard
• 1/4 teaspoon salt, divided
• 1 pound frozen, cooked shrimp
  
• Freshly ground pepper to taste
• 1/4 cup goat cheese
  

Directions

1. Set shrimp out to thaw.
   
2. Combine lettuce, basil, corn and tomatoes in a large bowl. Whisk oil, lemon juice, vinegar, mustard and salt in a small bowl.
3. Once shrimp is thawed, add to the lettuce mixture.
   
4. Whisk the dressing again and drizzle over the salad; toss to coat. Grind pepper over the salad and sprinkle with cheese.