Quick and Easy Shrimp, Corn, and Tomatillo Salad

Ingredients

• 1 pound raw medium shrimp, shelled and deveined
• 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more for seasoning
• 1/4 teaspoon baking soda
• 3 cups fresh corn kernels, cut from about 3 ears of corn
• 2 tablespoons fresh juice from 3 to 4 limes, divided
• 1/2 pound fresh tomatillos, husks removed, split in half and cut into 1/4-inch slices
• 1 serrano pepper, thinly sliced
• 1 red bell pepper, diced
• 3 scallions, white and light green parts only, thinly sliced on a bias
• 1/4 cup roughly chopped fresh cilantro leaves and tender stems
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper

Directions

1. In a medium bowl, mix the shrimp with 1 teaspoon kosher salt and the baking soda, tossing until everything is evenly coated. Move the bowl to the refrigerator while you get the corn ready.
2. Fill a medium pot with generously salted water and bring it to a boil. Stir in the corn and cook just until crisp-tender, about 3 minutes. Drain it carefully, cool it under cold running water, then dry it in a salad spinner.
3. Put the shrimp into the empty pot and pour in 3 cups cold water. Add the remaining 1 tablespoon salt and 1 tablespoon lime juice. Set the pot over medium-high heat and warm the water until it is just barely steaming and reaches 170 degrees F on an instant-read thermometer; adjust the burner as needed to hold it there for the rest of the cooking. Cook until the shrimp are pink and feel firm, about 7 minutes total. Drain carefully, rinse with cold running water, and spin dry in the salad spinner.
4. In a large bowl, combine the cooked shrimp and corn with the tomatillos, serrano pepper, red bell pepper, scallions, cilantro, olive oil, and remaining lime juice. Toss well, season to taste with salt and pepper, and serve.