Issue Date: November, 2009
Serves: Serves 6
Pairings:
Courtesy of:

From Marcelle Bienvenu's "You're Invited"  in Louisiana Cookin

Ingredients:

• 3/4 cup olive oil
  
• 1/2 cup red wine vinegar
  
• 3 tablespoons Creole mustard
  
• 2 tablespoons chives or green onions
  
• 2 tablespoons chopped fresh parsley
  
• 2 pounds large shrimp, cooked in seasoned
  
•    water, then peeled and deveined
  
• 2 cups fresh corn kernels
  
• Salt and freshly ground black pepper, to taste

Instructions:

Combine the oil, vinegar, mustard, green onions and parsley in a mixing bowl and whisk to blend. Set marinade aside.

Cool the shrimp after they are cooked and peeled. Steam the corn kernels in a little water for about 2 minutes. Remove from the heat, drain and cool.

Put the shrimp and corn in a large shallow plastic container. Pour in the marinade and toss to coat evenly. Cover and chill for about 4 hours before serving. Season to taste with salt and pepper.

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