1 pound cooked shrimp
2 cups small broccoli florets
1 cup baby carrots, cut in 1/2" chunks
1 pickled jalapeno pepper, seeded and minced, or to taste
3 cups romaine lettuce, torn in 1" pieces
1 cup cherry tomatoes (halved if large)
1 cup frozen corn
1/4 cup lime juice
1/4 cup chopped cilantro or flat-leaf parsley
1/2 cup plain non-fat yogurt
freshly ground black pepper to taste

Combine all ingredients and chill.

4-6 servings