Shrimp And Corn Salad
INGREDIENTS
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8 cups water
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1 lemon, halved
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1 tablespoon liquid Zatarain's Concentrated Shrimp & Crab Boil
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2 bay leaves
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1 tablespoon plus 1/2 teaspoon salt
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2 cups fresh sweet corn kernels (from 2 medium-size ears)
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1 1/2 pounds medium-size shrimp, peeled and deveined
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1/2 cup olive oil
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2 tablespoons Dijon mustard
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1 tablespoon fresh lemon juice
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1 teaspoon hot sauce
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon minced garlic
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2 tablespoons chopped fresh basil leaves
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1/2 cup chopped red onion
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1 pint cherry tomatoes, halved
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1/2 cup chopped red bell pepper
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1/2 cup chopped yellow bell pepper
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