Shrimp & Corn Salad
Ciao Chow Linda -- http://ciaochowlinda.com
This recipe is inspired by a dish served at The Blue Bears restaurant in Princeton, NJ, and Linda of Ciao Chow Linda put together the recipe. From Linda: "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.'"Enjoy this raw corn salad during the heat of summer and peak corn season. With U.S. caught pre-boiled shrimp, there's no cooking even required!
- 0.5 pound boiled shrimp, chilled
- 2 ears of raw corn, kernels stripped off
- 2 scallions, thinly sliced
- 2 tablespoons minced red onion
- 2 celery stalks, minced
- 0.5 lemon rind, grated
- 1 teaspoon lemon juice
- 0.333333 cup mayonaise
- 0.25 cup parsley
- salt and 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. (Recipe #763)
