Shrimp, Corn and Goat-Cheese Pasta Salad

Found this recipe in a recent check-out counter recipe magazine and made it to take to a 4th of July cookout. I've never had goat cheese before trying this recipe and really enjoyed it.

Shrimp, Corn, and Goat-Cheese Pasta Salad
160+ Money-Saving Meals
The Line Up
1 lb large shrimp, cleaned and deveined
3 TBSP extra-virgin olive oil
3 c fresh corn kernels
1 lb grape tomatoes, halved
4 oz orzo
2 c torn butter lettuce
2 oz soft mild goat cheese, crumbled
1/2 c fresh basil leaves
3 TBSP fresh lime juice, plus wedges for garnish

The Game Plan
Rinse and pat shrimp dry. Heat 1 1/2 TBSP of the olive 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 TBSp 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, 20-25 minutes.
Cook Orzo in boiling salted water until al dente, 8 minutes. Drain well and add to bowl with remaining ingredients, tossing to combine. Season with salt and pepper to taste and serve with lime wedges.

Coach's Post Game Conference
Can only say - YUMMMM

Final Score
Coach and Catcher both really enjoyed this.
As did the Home team that was hosting our game for the 4th of July

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