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Preparation

1. Peel and devein shrimp.
2. Rub and coat shrimp with blackening seasoning. In a pan, heat butter over medium-high heat and sauté shrimp. Cook about 2-3 minutes on each side or until shrimp curls. Remove from heat and set on a paper towel-covered plate to cool. 
3. Cut pineapple into chunks. Thinly slice bell pepper and tear lettuce into bite-sized pieces.
4. In a salad bowl, combine the pineapple, bell pepper, corn and lettuce. Sprinkle with olive oil, vinegar and black pepper and toss.
5. Top with blackened shrimp and serve.