• 1 pound shrimp, peeled and deveined, tails removed
• 1 pint cherry tomatoes, halved, about 2 cups
• 1 ½ cups corn, thawed if frozen or 1 can drained
• 2 avocados, peeled and cubed
• ¼ cup feta cheese crumbles
• ½ bunch fresh basil, coarsely chopped

Dressing:

• 1 ½ tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 lime, juiced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cumin