Recipe - Corn And Shrimp Salad

36 lg Shrimp
Packaged shrimp and crab
boil seasoning nuts
2 lg Ears of corn, kernels cut
off the cobs (~1 One half cups)

FOR THE MARINADE
1 Egg yolk*
Three fourths cup Olive oil
Three fourths cup Peanut oil
Three fourths cup Red wine vinegar
3 tablespoon Dijonstyle mustard
3 tablespoon Minced red onion or chives
3 tablespoon Minced parsley
1 tablespoon Minced shallot

*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 (12 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 lettucelined platter.

Serves 4 as a main course.

Per serving: 390 calories, 15.5 grams carbohydrates, 16 grams
protein, 3 grams fiber, 30 grams fat (4 grams saturated), 254
milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip