Shrimp, corn and tomato salad

The original recipe for this salad was for crab – but because crab’s out of season in British Columbia, I decided to switch it up to shrimp (and shrimp is a whole lot cheaper!). Besides, although crab tastes delicious, shrimp is a whole lot prettier. I made this last night, had it for dinner, and had enough left over for two more meals. I think you’ll like it.

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The one thing I would do when I make it again is to add a little spice to the dressing – I think I’d add a couple of small shakes of some hot sauce, tabasco maybe, something along those lines. It felt to me like it needed a tiny bit of zip.

Ingredients
1 tbsp grated lemon rind
5 tbps fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp honey
1/2 tsp Dijon mustard (next time I’d put in more)
1/2 tsp or so of some kind of hot sauce
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup corn kernels
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
1 pound cooked shrimp (or crab meat, if you can get it)
grape (or cherry, though I prefer grape) tomatoes, halved

Preparation
1. Combine lemon rind, 3 tbsp of the lemon juice, olive oil, honey, Dijon, (hot sauce if you like it), salt and pepper in a large bowl, stirring well with a whisk (call this dressing).
2. Put aside 1 1/2 tbsp of dressing. I admit that I’m not such a precise cook, so a lot of these measurements were not so perfect for my salad.
3. Add remaining 2 tbsp of lemon juice, corn, basil, red pepper,tomatoes, shrimp (or crab if you’d rather) to the dressing, toss gently to coat.

Alternatively, you could skip adding the cherry tomatoes, then arrange 2 beefsteak tomato slice and 1/2 cup of sliced cherry tomatoes on 4 plates. Drizzle about 1 tsp of the reserved dressing over each serving. Top each serving with corn and crab mixture.

Kate

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