Corn & Shrimp Salad

36 lg Shrimp

Packaged shrimp and crab -boil seasoning nuts 2 lg Ears of corn, kernels cut

-off the cobs (~1 1/2 cups)

--FOR THE MARINADE

-- 1 Egg yolk*

3/4 c Olive oil

3/4 c Peanut oil

3/4 c Red wine vinegar

3 T Dijon-style mustard

3 T Minced red onion or chives

3 T Minced parsley

1 T Minced shallot

*You may skip the egg yolk if you are concerned about the safety of eating raw eggs. NOTE: This recipe makes a generous amount of marinade, so serve with a slotted spoon. Shell and devein the shrimp. Fill a pan with 3" of water. Stir in several tablespoons of the seafood boil. Bring to a boil and add the shrimp. When the shrimp turns pink (1-2 minutes), remove the pan from the heat, and let the shrimp cool in the liquid. Cook the corn kernels in a steamer for 2 minutes; set aside. Whisk together the egg yolks, oils, vinegar and mustard. Stir in the red onion or chives, the parsley and the shallot. Drain the shrimp and put in a deep bowl. Pour on the mariande. Cover and refrigerate for 2 hours. When ready to serve, stir the corn in with the shrimp. Arrange on a lettuce-lined platter. Serves 4 as a main course. Per serving: 390 calories, 15.5 grams carbohydrates, 16 grams protein, 3 grams fiber, 30 grams fat (4 grams saturated), 254 milligrams sodium.