Corn and Shrimp Salad

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 4
 

Ingredients:

36 large shrimp
1 package packaged shrimp and crab -- boil seasoning nuts
2 large ears corn -- kernels cut the cobs -- (F1 1/2 cups)
-----for the marinade-----
1 large egg yolk*
3/4 cup olive oil
3/4 cup peanut oil
3/4 cup red wine vinegar
3 tablespoons Dijon-style mustard
3 tablespoons minced red onion or chives
3 tablespoons minced parsley
1 tablespoon minced shallot
 

Preparation:

*You may skip the egg yolk if you are concerned about the safety of eating raw eggs. NOTE: This recipe makes a generous amount of marinade, so serve with a slotted spoon. Shell and devein the shrimp. Fill a pan with 3" 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 marinade. Cover and refrigerate for 2 hours. When ready to serve, stir the corn in with the shrimp. Arrange on a lettuce-lined platter. Serves 4 as a main course.