Shrimp-Corn Salad (Serves 4 Appetizer-Size Portions)

Vinaigrette: 1 medium ripe tomato 2 tablespoon Dijon mustard ¾ cup salad oil ¼ cup red wine vinegar Peel, seed and half the tomato. Place in a blender or food processor with mustard. Pulse 30 seconds. With machine on, add vinegar, then slowly add oil. Refrigerate until ready to use. Salad: 1 large tomato, diced 1 bunch watercress, cleaned and patted dry ½ pound cooked Mexican shrimp, peeled and deveined ½ cup cooked corn kernels 4 large leaves of either red leaf or Boston lettuce In a mixing bowl, toss the tomato, watercress, shrimp and corn with one half of the vinaigrette. On each plate, place one lettuce leaf. Divide the shrimp mixture between each plate and pour remaining vinaigrette. Serve cold. ««« Back to Recipe Search page