Shrimp and Corn Salad

Corn is at its peak right now where I live so it was a perfect time to make this delicious salad, using shrimp caught wild in the U.S.  I tried duplicating this dish at home that I ate last week at a new restaurant in town and I think I got pretty close. The weather’s been a scorcher too, so something cold for dinner just felt right. The corn is scraped off the cobs and eaten raw, and I didn’t even have to cook the shrimp since my fish market sold it already cooked. Just toss everything together in a bowl with mayonnaise, lemon juice, some herbs and seasonings.

The recipe makes enough for four people with normal appetites (or two ravenous adults) so I had enough for myself and to take to a friend who’s been diagnosed with a serious health problem, and her partner.

If you’re in the Princeton, N.J., please do stop by the restaurant for either breakfast or lunch – The Blue Bears. Not only did I love my meal, but the restaurant’s mission also captured my heart – “to sell diverse, freshly made meals everyday and to provide sustainable and meaningful jobs for adults with intellectual and development disabilities.”

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Shrimp and Corn Salad

Author: Ciao Chow Linda

printable recipe here

Serves: 4

Ingredients

• 1/2 pound boiled shrimp, chilled
• 2 ears of corn, raw and stripped of the kernels
• 2 scallions, sliced thinly
• 2 Tablespoons minced red onion
• 2 stalks of celery, minced
• grated rind of 1/2 lemon
• 1 teaspoon lemon juice
• 1/3 cup mayonnaise
• 1/4 cup minced parsley
• salt, pepper to taste

Instructions

1. Slice the shrimp in half lengthwise.
2. Place all ingredients, including shrimp in a large bowl and mix thoroughly until everything is combined.
3. Chill in refrigerator for at least an hour to help blend flavors.
4. Serve over lettuce.

3.5.3251