Shrimp, Corn, and Goat-Cheese Pasta Salad

Ingredients
1 pound large shrimp, cleaned and deveined
3 tablespoons extra-virgin olive oil
3 cups fresh corn kernels
1 pound grape tomatoes, halved
4 ounces orzo (small, rice-shaped pasta)
2 cups torn butter lettuce
2 ounces soft mild goat cheese, crumbled
1/2 cup fresh basil leaves
3 tablespoons fresh lime juice, plus wedges for garnish

Directions
1. Rinse and pat shrimp dry. Heat 1-1/2 tablespoons oil in a large
nonstick skillet over moderately high heat until hot but not smoking;
cook shrimp, stirring, until just cooked through, about 2 minutes.
Transfer to a bowl. Wipe skillet clean and add remaining 1-1/2
tablespoons oil. Cook corn with tomatoes, stirring, until just tender,
about 3 minutes. Add corn mixture to bowl, salt and pepper to taste
and
let cool to room temperature, stirring occasionally, 20 to 25 minutes.

2. Cook pasta in a 4-quart pot of boiling salted water until al dente,
about 8 minutes. Drain pasta well in a fine sieve and add to bowl with
remaining ingredients, tossing to combine. Season with salt and pepper
to taste and serve with lime wedges. Makes 6 servings.



Nutritional facts per serving
calories: 310, total fat: 11.5g, saturated fat: 2.5g, cholesterol:
98mg,
sodium: 145mg, carbohydrate: 34g, fiber: 4g, protein: 20g
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