Corn & Shrimp Salad
(serves 6)

Ingredients
36 medium or large shrimp, peeled and divined
6 cup water
1 pkg. shrimp or crab boil
1 1/2 cup fresh corn kernels. steamed

Dressing
1 egg yolk
3/4 cup olive oil
3/4 cup peanut oil
3/4 cup red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons minced chives
3 tablespoons minced fresh parsley
1 tablespoon minced shallot

Directions
In a large pan, add water and crab boil and bring to a boil. Add shrimp and boil for 1 minute; turn off heat and allow shrimp to cool in the liquid. Whisk together dressing. Drain shrimp and place in serving bowl. Pour dressing over shrimp; refrigerate for 2 hours. Add corn and serve.