Shrimp and Corn Salad

Notes

Ingredients

  • 1/2 cup fresh basil, chopped
  • 1 lb shrimp (peeled, deveined)
  • 4 ears of corn or 1/2 bag of frozen corn
  • 1/2 cup red onion, finely chopped
  • 1/2 head of garlic, minced
  • 1 lemon
  • 1 tsp dijon mustard
  • 2 TBSP red wine vinegar
  • 2 TBSP butter
  • 3 TBSP olive oil (divided)
  • Salt and pepper

Step-By-Step Directions

  1. Wash and Dry Fresh Basil, then chop
  2. Start defrosting shrimp, big soup bowl, and smaller metal strainer, trickle of cold water.
  3. Get 1/2 bag of frozen corn or 4 ears of fresh corn and get ready
  4. Heat large pan to medium-high heat
  5. Melt 2 TBSP of butter and start cooking corn until charred all over (about 10 min). Mix and let sit for 2 minutes while charring, repeat.
  6. While corn is charring, get a red onion, finely chop, and measure out 1/2 cup.
  7. While corn is charring, get mini food processor, 1/2 head of garlic, and mince
  8. While corn is charring, zest 1/2 the lemon
  9. Once corn is done, put in big silver bowl. Keep heat on stove on with big pan.
  10. De-shell shrimp and get ready
  11. In big soup bowl, combine shrimp, zest of lemon, garlic, 2 TBSP olive oil, salt and pepper and mix
  12. Pour shrimp and mixture into the same hot pan and cook shrimp. 1 1/2 minutes on each side. While shrimp is cooking, get fresh big soup bowl.
  13. Once done cooking, pour shrimp mixture into that bowl. You are now done with that pan.
  14. In the big mixing bowl or corn, combine onion, salt and pepper, 1 TBSP olive oil, 2 TBSP red wine vinegar, 1 tsp dijon mustard, 1 TBSP lemon juice. Mix well.
  15. Put basil in this mixture just before serving.
  16. Plate corn salad, then top with shrimp.

Website Link

Shrimp and Corn Salad – Delish