Corn and shrimp salad

• 36 medium to large shrimp
• 6 c. water
• 1 pkg. shrimp or crab boil
• 1 1/2 c. fresh corn kernels (scrape the cobs)

Dressing:

• 1 egg yolk
• 3/4 c. olive oil
• 3/4 c. peanut oil
• 3/4 c. red wine vinegar
• 3 tbsps. Dijon mustard
• 3 tbsps. minced chives or red onion
• 3 tbsps. minced fresh parsley
• 1 tbsp. minced shallot

Peel and devein shrimp .

Place the water and shrimp or crab boil in a medium saucepan and bring to a boil.

Add the shrimp , boil 1 minute, turn off heat, and allow shrimp to cool in the liquid.

Steam the corn kernels for 2 minutes and set aside in the refrigerator.

Whisk together the egg yolk, oils, vinegar, and mustard.

Stir in the chives or onion, parsley, and shallot.

Drain the shrimp and place in a serving bowl.

Pour the dressing over all, cover, and refrigerate for 2 hours.

When ready to serve, stir the corn in with the shrimp .

Use a slotted spoon to serve.

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