Fresh Corn Salad, Shrimp, Jalapeno, Red Onion & Creme Fraiche

• 2 ears corn, husks removed
• Sea salt and freshly ground black pepper
• 1 2/3 cups sunflower oil
• 1 sprig tarragon
• 12 raw large shrimp, peeled and deveined
• 2 tablespoons pickled jalapeno, roughly chopped
• 1/4 red onion, thinly sliced
• 1 short cucumber, quartered and cut into chunks
• 2 tablespoons creme fraiche
• Juice of 1/2 lemon
• 3 scallions, thinly sliced
• 2 tablespoons mint leaves, shredded
• 1 bunch small-leaf cilantro

1. Fill a saucepan with 6 cups of water, add the corn and some salt and bring to a boil, then reduce to a simmer and cook for 9-12 minutes.
2. Once cooked, take off the heat and allow the corn to cool in the liquid, then shave the kernels from the cobs, using a sharp knife, and place into a large bowl.
3. Discard the cooking water and ears or save to make a broth.
4. Place the sunflower oil and tarragon in a 4-cup capacity saucepan and bring to a simmer, then immediately take off the heat and add the shrimp.
5. Leave for 5-10 minutes.
6. You only want to slightly confit the shrimp.
7. You can, if you like, steam the shrimp.
8. Remove with a slotted spoon.
9. Add the jalapeno, onion, cucumber, creme fraiche and 8 of the shrimp along with 1 teaspoon of the confit oil, lemon juice, season with salt and pepper and mix gently.
10. Mix in half of the scallion, mint and cilantro.
11. Arrange on a plate and top with the rest of the shrimp, scallion and herbs.

corn, salt, sunflower oil, tarragon, shrimp, pickled jalapeno, red onion, short cucumber, creme fraiche, lemon, scallions, mint, cilantro

Taken from www.cookstr.com/recipes/fresh-corn-salad-shrimp-jalapentildeo-red-onion-amp-cregraveme-fraicircche (may not work)