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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- ½ 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 ½ lemon
- 1 teaspoon lemon juice
- ⅓ cup mayonnaise
- ¼ cup minced parsley
- salt, pepper to taste
- Slice the shrimp in half lengthwise.
- Place all ingredients, including shrimp in a large bowl and mix thoroughly until everything is combined.
- Chill in refrigerator for at least an hour to help blend flavors.
- Serve over lettuce.