Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36      large         shrimp
                        packaged shrimp and crab -- boil seasoning nuts
   2      large   ears  corn -- kernels cut
                        the cobs -- (F1 1/2 cups)
                        -----for the marinade-----
   1                    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.