Louisiana Shrimp And Corn Salad

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 10
• 8 cups water
• 1 lemon, halved
• 1 tablespoon zatarain's concentrated shrimp & crab boil
• 2 bay leaves
• 1 tablespoon salt, plus
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon minced garlic
• 2 cups fresh sweet corn (cut from 2 medium ears)
• 1 1/2 lbs medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh basil or 2 tablespoons cilantro leaves
• 1/2 cup red onion, chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped

Recipe

• 1 put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 tablespoon of the salt and bring to a boil.
• 2 add the corn kernels and cook 5 minutes. using a skimmer, remove the corn from the boiling liquid and set aside to cool.
• 3 return the liquid to a boil and add the shrimp. cook for 5 minutes. drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
• 4 in a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 teaspoon of salt, black pepper and garlic. whisk or shake to blend well.
• 5 in a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. add the dressing and toss to mix. cover and chill for at least 2 hours prior to serving.