Salad - Shrimp 'Corn & Chipotle

By Kwasome

Ingredients

• 1 lb extra-large shrimp (21-25), peeled, deveined, and tails removed
• 1/4 cup fresh lime juice plus 1 additional tablespoon, spent halves reserved
• 5 sprigs fresh parsley leaves
• 1 tsp whole black peppercorns plus ground black pepper
• 1 Tbs sugar
• Table salt
• 1/4 cup mayonnaise
• 1 small shallot , minced fine (about 2 tablespoons)
• 1/2 cup corn kernels (cooked)
• 2 minced chipotle chiles in adobo sauce (about 2 tablespoons)
• 1 Tbs minced fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

1 Combine shrimp, 1/4 cup lime juice, reserved lime halves, parsley sprigs, twhole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
2 Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lime halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3 Whisk together mayonnaise, shallot, corn, remaining tablespoon lemon juice, chiles, and cilantro in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.