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.