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Shrimp and Corn Salad Recipe | |
Salad | |
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Ingredients:
8 cups water1 lemon, halved 1 tablespoon liquid Zatarian's Concentrated Shrimp and Crab Boil 2 bay leaves 1 tablespoon plus 1/2 teaspoon salt 2 cups of fresh sweet corn kernels 1 1/2 pounds of medium-size cooked shrimp, peeled and deveined 1/2 cup olive oil 2 tablespoons Dijon mustard 1 teaspoon hot sauce 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 2 tablespoons chopped fresh basil leaves 1/2 cup chopped red onion 1 pint cherry tomatoes, halved 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper
Directions:
In large pot, combine water, lemon juice (from the halved lemon), boil, bay leaves and 1/2 tablespoon of salt. Bring to a boil, add corn and cook for 5 minutes. With a skimmer, remove the corn from the boiling liquid, put it in a shallow bowl and let it cool completely.In a small mixing bowl, combine olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 teaspoon salt, black pepper and garlic. Whisk to blend well. In a large salad bowl, combine the corn, shrimp, basil, onion, tomatoes and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. | |