*Summer Collection-SALAD: 2 medium ears of corn, shucked 12 oz. red potatoes, unpeeled, chopped (1/2 inch) 1 lb. shelled, deveined uncooked medium shrimp (31-35 count) 1 cup grape tomatoes, quartered 1/3 cup chopped red onion 1/3 cup fresh basil 4 slices bacon, cooked, coarsely crumbled, divided DRESSING: 1/4 cup light mayonnaise 3 TB canola oil 3 TB lemon juice 2 tsps grated lemon peel 3/4 tsp coarsely ground black pepper 1/4 tsp crushed red pepper Cook corn in large pot boiling water 3 minutes; add potatoes. Continue cooking 5 minutes or until corn and potatoes are almost tender. Add shrimp; cook 2-3 minutes or until shrimp turn pink and potatoes and corn are tender. Drain; cool under cold running water. Drain well; pat dry. Meanwhile, whisk dressing ingredients in small bowl. With sharp knife, cut corn off cob into large bowl; add potatoes and shrimp. Stir in tomatoes, onion, basil and half of the bacon. Gently stir in dressing; sprinkle with remaining bacon. YIELD; 5 (1 1/2-cup) servings. (Source: Cooking Club Magazine)
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