• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Cut cucumber into 1/2-inch rounds.
• Cut ciabatta into 1/2-inch cubes.

• To an unlined baking sheet, add ciabatta and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
• Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.
• When croutons are done, transfer to a plate to cool slightly.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
• Remove from heat, then transfer corn to a plate to cool.

• Meanwhile, to a large bowl, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if you like.)
• Add cucumber, then toss to coat. Set aside.

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
• Heat the same pan (from step 3) over medium.
• When hot, add 1 tsp (2 tsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Remove from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.

• To the large bowl with marinated cucumbers, add spring mix and croutons. Toss to combine.
• Divide salad between plates. Top with shrimp and charred corn.
• Drizzle ranch dressing over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.