Corn and Shrimp Salad

45 minutes Prep: 20 minutes Cook: 25 minutes

1010 calories per serving view nutrition facts

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Shell and devein the shrimp.

Fill a pan with 3 inch 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 mariande.

Cover and refrigerate for 2 hours.

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

Arrange on a lettuce-lined platter.

Nutrition Facts

Serving Size 588g

Amount per Serving

Calories 1010 75% of calories from fat

Vitamin A	14%		Vitamin C	33%
Calcium	14%		Iron	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Mark R. Vogel

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