Corn and Shrimp Salad

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 1010 calories per serving view nutrition facts
# of servings this recipe makes 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 84.0g129%
 Saturated Fat 13.0g65%
 Trans Fat 0.0g
Cholesterol 386mg129%
Sodium 602mg25%
Total Carbohydrate 20.0g7%
 Dietary Fiber 3.0g11%
 Sugars 13.0g
Protein 44.0g88%
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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