Issue Date: November, 2009
Serves: Serves 6
From Marcelle Bienvenu's "You're Invited" in Louisiana Cookin
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.