Shrimp and Corn Salad

Ingredients

• 8 cups water
• 1 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.

Submitted 6/13/05.
Source: GMA website/Emeril Lagasse
Submitted By: Dian McCarthy
djamcc01@mediaone.net
Shrimp and Corn Salad