18 jumbo shrimp, peeled and deveined
Juice from 1 lemon
1 tsp curry powder
2 tbsp soy sauce
8 tbsp olive oil
2 cups wild rice, cooked
16 oz bag frozen corn, thawed and reheated
¼ cup sun-dried tomatoes, coarsely chopped
1 cup blueberries, rinsed and stems removed
½ cup fresh cilantro, chopped
Salt and pepper to taste
Barbara Mattaliano, Goose Valley Wild Rice. For more great wild rice recipes, visit Goose Valley Wild Rice [2].
Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.
Links
[1] https://wholegrainscouncil.org/grain/wild-rice
[2] http://www.goosevalley.com