Shrimp & Corn Salad

This recipe is inspired by a dish served at The Blue Bears restaurant in Princeton, NJ, and Linda of Ciao Chow Linda put together the recipe. From Linda: "Not only did I love my meal, but the restaurant’s mission also captured my heart – 'to sell diverse, freshly made meals everyday and to provide sustainable and meaningful jobs for adults with intellectual and development disabilities.'"

Enjoy this raw corn salad during the heat of summer and peak corn season. With U.S. caught pre-boiled shrimp, there's no cooking even required!

Source: Ciao Chow Linda -- http://ciaochowlinda.com

Ingredients

1⁄2 pound
boiled shrimp, chilled
2
ears of raw corn, kernels stripped off
2
scallions, thinly sliced
2 tablespoons
minced red onion
2
celery stalks, minced
1⁄2
lemon rind, grated
1 teaspoon
lemon juice
1⁄3 cup
mayonaise
1⁄4 cup
parsley
 
salt and pepper to taste
Yields:
Servings

Instructions

Slice the shrimp in half lengthwise. Place all ingredients, including shrimp, in a large bowl and mix thoroughly until everything is combined. Chill in refrigerator for at least an hour to help blend flavors. Serve over lettuce.

Dietary Preferences: