Peel and devein shrimp. Place the water and shrimp or crab boil in a medium saucepan and bring to a boil. Add the shrimp, boil 1 minute, turn off heat, and allow shrimp to cool in the liquid. Steam the corn kernels for 2 minutes and set aside in the refrigerator. Whisk together the egg yolk, oils, vinegar, and mustard. Stir in the chives or onion, parsley, and shallot. Drain the shrimp and place in a serving bowl. Pour the dressing over all, cover, and refrigerate for 2 hours. When ready to serve, stir the corn in with the shrimp. Use a slotted spoon to serve. Serves 6.
Recipes from Lee Bailey's Corn (copyright 1993 by Clarkson Potter/Publishers).
Appetizers
