Corn and Shrimp Salad

Recipe Ingredients

36 teaspoons	180ml	Shrimp (large)
1		Shrimp and crab boil
2		Corn ears (large)
		For The Marinade
1		Egg yolk*
3/4 cup	177ml	Olive oil
3/4 cup	177ml	Peanut oil
3/4 cup	177ml	Red wine vinegar
3 tablespoons	45ml	Dijon-style mustard
3 tablespoons	45ml	Red onion or chives - minced
3 tablespoons	45ml	Parsley - minced
1 tablespoon	15ml	Shallot - minced

Recipe Instructions

*You may skip the egg yolk if you are concerned about the safety of eating raw eggs.

NOTE: This recipe makes a generous amount of marinade, so serve with a slotted spoon.

Cut the kernels off the ears of corn. This should yield about 1 1/2 cups of corn kernels.

Shell and devein the shrimp. Fill a pan with 3 inches of water. Stir in several tablespoons of the seafood boil. Bring to a boil and add the shrimp.

When the shrimp turns pink (1-2 minutes), remove the pan from the heat, and let the shrimp cool in the liquid.

Cook the corn kernels in a steamer for 2 minutes; set aside

Whisk together the egg yolks, oils, vinegar and mustard. Stir in the red onion or chives, the parsley and the shallot.

Drain the shrimp and put in a deep bowl. Pour on the marinade.

Cover and refrigerate for 2 hours.

When ready to serve, stir the corn in with the shrimp.

Arrange on a lettuce-lined platter.

Source:
Elizabeth Powell

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