Marinated Shrimp and Corn
	1 pound medium shrimp, peeled and deveined
	Salt and cayenne
	3/4 cup fresh corn (or canned, drained)
	1/3 cup olive oil (extra virgin)
	1/3 cup red wine vinegar
	1½ tbs Creole mustard
	1½ tbs finely chopped green onions
	1½ tbs chopped parsley
	¼ tsp freshly ground black pepper
	Put the shrimp in a saucepan and cover with water. Season with salt 
	and cayenne (or if you prefer a tablespoon or two of liquid crab and 
	shrimp boil seasoning) and bring to a boil. Boil for two to three minutes 
	and remove from the heat. Let stand for two to three minutes; then drain. Set aside.
	Steam the corn for three minutes and set aside.
	Whisk together the oil, vinegar, mustard, green onions, parsley and black pepper 
	in a small bowl. Combine the shrimp and corn with the marinade mixture and let stand, 
	covered, in the refrigerator for about one hour.
	Serves two

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