Corn and Shrimp Salad

• 36 large shrimp
• 2 ears corn
• 1 each egg yolks
• 3/4 cup olive oil
• 3/4 cup peanut oil
• 3/4 cup red wine vinegar
• 3 tablespoons dijon mustard
• 3 tablespoons red onion
• 3 tablespoons parsley leaves minced
• 1 tablespoon shallots minced

1. Shell and devein the shrimp.
2. Fill a pan with 3 inch of water.
3. Stir in several tablespoons of the seafood boil.
4. Bring to a boil and add the shrimp.
5. When the shrimp turns pink (1-2 minutes), remove the pan from the heat, and let the shrimp cool in the liquid.
6. Cook the corn kernels in a steamer for 2 minutes; set aside.
7. Whisk together the egg yolks, oils, vinegar and mustard.
8. Stir in the red onion or chives, the parsley and the shallot.
9. Drain the shrimp and put in a deep bowl.
10. Pour on the mariande.
11. Cover and refrigerate for 2 hours.
12. When ready to serve, stir the corn in with the shrimp.
13. Arrange on a lettuce-lined platter.

shrimp, corn, egg yolks, olive oil, peanut oil, red wine vinegar, dijon mustard, red onion, parsley, shallots

Taken from recipeland.com/recipe/v/corn-shrimp-salad-43761 (may not work)