Marinated Shrimp and Corn
1 pound medium shrimp, peeled and deveined
Salt and cayenne
3/4 cup fresh corn (or canned, drained)
1/3 cup olive oil (extra virgin)
1/3 cup red wine vinegar
1½ tbs Creole mustard
1½ tbs finely chopped green onions
1½ tbs chopped parsley
¼ tsp freshly ground black pepper
Put the shrimp in a saucepan and cover with water. Season with salt
and cayenne (or if you prefer a tablespoon or two of liquid crab and
shrimp boil seasoning) and bring to a boil. Boil for two to three minutes
and remove from the heat. Let stand for two to three minutes; then drain. Set aside.
Steam the corn for three minutes and set aside.
Whisk together the oil, vinegar, mustard, green onions, parsley and black pepper
in a small bowl. Combine the shrimp and corn with the marinade mixture and let stand,
covered, in the refrigerator for about one hour.
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