Shrimp and Corn Salad

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    cups water

  • 1

    lemon, halved

  • 1

    Tbs. liquid Zatarin's Concentrated Shrimp & Crab Boil

  • 2

    bay leaves

  • 1

    Tbs. salt

  • 2

    cups of fresh sweet corn kernels (from 2 ears)

  • 1 1/2

    lbs. of medium-sized cooked shrimp, peeled and deveined

  • 1/2

    cup of olive oil

  • 2

    Tbs. Dijon mustard

  • 1

    Tbs. fresh lemon juice

  • 1

    tsp. hot sauce

  • 1/2

    tsp. freshly ground black pepper

  • 1/2

    tsp. minced garlic

  • 2

    Tbs. 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 a large pot, combine the water, the juice from the lemon halves (you can add the rinds, too), the boil, the bay leaves and 1/2 Tbs. of the salt. Bring to a boil, add the 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 the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 tsp. salt, the 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 to refrigerate. Serve coo.

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