Shrimp and Corn Salad

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We made this for New Year's Day, but used langostinos from Costco instead of shrimp--the smaller the shrimp, the better.  This was delicious with pulled pork sandwiches, potato salad, and bean salad.

Shrimp:

·  8 cups water

·  1 lemon, halved

·  1 tablespoon Old Bay Seasoning 

·  2 bay leaves

·  1 tablespoon  kosher salt

·  pinch of cayenne powder

·  1 lb. medium-size cooked shrimp, peeled and deveined

Salad: 

·  2 cups fresh sweet corn kernels (from 2 medium-size ears)  

·  1/2 cup olive oil

·  2 tablespoons Dijon mustard

·  1 tablespoon fresh lemon juice

·  1 teaspoon hot sauce

·  1/2 teaspoon freshly ground black pepper

·  1/2 teaspoon garlic, minced

·  2 tablespoons fresh basil leaves, chopped

·  1/2 cup red onion, chopped

·  1 pint cherry tomatoes, halved

·  1/2 cup red bell pepper, chopped

·  1/2 cup yellow bell pepper, chopped

In a large pot, combine the water, lemon halves the boil, the bay leaves, the cayenne, and the salt. Bring to a boil, add the shrimp, and cook for 3 minutes. Pour into a shallow bowl with ice, toss, and let it cool completely--drain off liquid.

In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, the black pepper and garlic. Whisk to blend well. Salt to taste.

In a large salad bowl, combine the corn, shrimp, basil, onion, tomatoes and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving.