Marinated Shrimp & Fresh Corn

At first glance, I thought this recipe might be a bit "Hoity Toity"; you know shrimp and all that...but actually, this is just sooooo do-able!  It has a very elegant feel, but it's really just simple healthy food!  Give it a try!

Marinated Shrimp & Fresh Corn 

To be served cold

36 medium to large shrimp
Shrimp and crab boil (prepackaged, mixed seasoning)
1 ½ cups (or more) fresh corn kernels
Marinade
1 large egg yolk
1 ¼ cup olive oil
¾ cup red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 tablespoon chopped shallot

De-vein & peel shrimp.  Cover with water in saucepan &

add several tablespoons of shrimp & crab boil.  Bring to a boil. After a few minutes when shrimp turn pink, cool in the water.
Steam corn kernels for 2 minutes.  Set aside.
Whisk together egg yolk, oil, vinegar, & mustard.
Add chives, parsley, & shallots.
Drain shrimp well & put in serving bowl.  Pour
marinade over it.  Refrigerate for at least 2 hours,
turning several times.  Refrigerate corn separately
& add to mixture when ready to serve.

Serves 6

Serving Suggestion

Serve with any cold white bean salad & vine ripened tomatoes
chopped fresh garlic, & fresh chopped spearmint leaves drizzled
with fresh Keye Lime juice.

Also a tropical flavored iced tea or fresh mint leaves in a plain iced tea
is a refreshing twist with this dish as well.

Special thanks to Susan Rose for this FABULOUS recipe!