8 cups torn mixed salad greens
2 medium nectarines, coarsely chopped
1 c. grape tomatoes, sliced
1/3 c. finely chopped red onion
1 avocado, diced
4 t. canola oil, divided
1 c. fresh or frozen corn
1 lb. uncooked shrimp (26-30 per lb.)
½ t. lemon-pepper seasoning
¼ t. salt
1/3 c. fresh squeezed orange juice
3 Tbls. Apple cider vinegar
1-1/2 t. Dijon mustard
1-1/2 t. honey
1 t. dried tarragon or 1 Tbls. fresh, minced
In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon. Refrigerate until ready to use, if making ahead of time. You can add 1-2 Tbls. of the marinade to the shrimp and marinate an hour before cooking shrimp, if you'd like a little added flavor.
In a large skillet, heat 1 t. oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
Rinse (or drain if marinated; do not rinse) shrimp and pat dry. Sprinkle shrimp with lemon pepper and salt. In same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.
In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp and corn; drizzle with remaining dressing.