Corn and Shrimp Salad

45 minutes Prep: 20 minutes Cook: 25 minutes

1010 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

36	large	shrimp
2	ears	corn

Marinade
1	each	egg yolk
3/4	cup	olive oil
3/4	cup	peanut oil
3/4	cup	red wine vinegar
3	tablespoons	dijon mustard
3	tablespoons	red onion
3	tablespoons	parsley leaves	minced
1	tablespoon	shallot	minced

Directions

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.

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Nutrition Facts

Serving Size 588g

Amount per Serving

Calories 1010 75% of calories from fat

	% Daily Value*
Total Fat 84.0g	129%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 386mg	129%
Sodium 602mg	25%
Total Carbohydrate 20.0g	7%
Dietary Fiber 3.0g	11%
Sugars 13.0g
Protein 44.0g	88%

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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Irish Cream Cheesecake

I live with 3 guys and we found this recipie. i made it once and now they want me to make it all the time. One time we didn't have enough irish cream, but we had a bottle of the caramel irish cream and used it. It's awesome. :)

Reviewed by sonia_iona