Corn & Shrimp Salad

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.