Blackened Shrimp and Corn Salad with Vidalia Onion Peppercorn Dressing


  • 1 1/4 lb medium shrimp, peeled and deveined
  • 3 teaspoon Blackened Seafood Seasoning
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  •  Kernels from 6 ears of corn
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup Braswell's Vidalia Onion & Peppercorn Dressing
  • 2 tablespoon minced fresh parsley


In medium bowl combine the shrimp and Braswell's Select Seafood Seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and cook until shrimp are cooked through, about 2 - 3 minutes. Allow to cool to room temperature. Meanwhile, steam the corn kernels for 3 to 4 minutes and allow to cool to room temperature. In a large serving bowl, combine all ingredients. Mix well and add additional Braswell's Select Blackened Seafood Seasoning if desired. Serve at room temperature.