GMA Recipe: Shrimp and Corn Salad

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Shrimp and Corn Salad
From chef and author Emeril Lagasse
2000

Impress your friends with a very different kind of salad.

Ingredients

8 cups of 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 (from 2 medium-size ears)

1 1/2 pounds of medium-size shrimp, peeled and deveined

1/2 cup of olive oil

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

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
1. In a large pot, combine the water, the juice from the lemon halves, the boil, the bay leaves and 1 tablespoon 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.

2. In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 teaspoon salt, the black pepper and garlic. Whisk to blend well.

3. 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.

* 1 tablespoon of Bay Seasoning may be substituted for the Crab Boil if you cannot find it.

Serves about 10, depending on the size of the portions you dish out.

Recipe from Emeril Lagasse, Copyright 2000