Shrimp & Wild Rice Salad

INGREDIENTS:
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

PREPARATION:
Combine lemon, curry, soy sauce and 2 tablespoons olive oil in large bowl and marinate shrimp for 5-10 minutes. Heat 1 tbsp olive oil and sear six shrimp at a time in hot skillet or grill pan, about 2 minutes on each side, then remove, and set aside. Repeat and finish remaining shrimp. In a large bowl, mix together remaining olive oil, wild rice, corn, sundried tomatoes, blueberries, and cilantro. Add shrimp, season with salt and pepper, and serve.