Louisiana Shrimp And Corn Salad

• Cooking Liquid
• 8 cups water
• 1 lemon, halved
• 1 tablespoon zatarain's concentrated shrimp & crab boil
• 2 bay leaves
• 1 tablespoon salt, plus
• 1/2 teaspoon salt
• Dressing
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon minced garlic
• Salad
• 2 cups fresh sweet corn (cut from 2 medium ears)
• 1 1/2 lbs medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh basil or 2 tablespoons cilantro leaves
• 1/2 cup red onion, chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped

1. Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
2. Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
3. Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
4. In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
5. In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.

liquid, water, lemon, shrimp, bay leaves, salt, salt, dressing, extra virgin olive oil, mustard, lemon juice, hot pepper, black pepper, garlic, salad, fresh sweet corn, shrimp, fresh basil, red onion, cherry tomatoes, red bell pepper, green bell pepper

Taken from www.food.com/recipe/louisiana-shrimp-and-corn-salad-467355 (may not work)