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Spicy Shrimp Salad with Corn and Chipotle

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Member since 2006

Serves | Prep Time | Cook Time


1 pound extra-large (21/25) shrimp, peeled, deveined, and tails removed
1/4 cup plus 1 tablespoon lime juice from 3 to 4 limes, spent halves reserved
5 sprigs parsley
1 teaspoon black peppercorns
Table salt
1/4 cup mayonnaise
1/2 cup fresh corn, cooked
2 garlic cloves, minced
1 medium shallot, minced (about 2 tablespoons)
2 chipotle chiles in adobo, minced (about 2 tablespoons)
1 tablespoon chopped fresh cilantro leaves
Ground black pepper

Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, peppercorns, garlic, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook until shrimp is pink, firm to touch, and center is no longer translucent, 8 to 10 minutes. Remove from heat, cover pan, and let shrimp sit in broth for 2 minutes.

2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to bowl with ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice bath and pat dry with paper towels.

3.Cut shrimp in half and then each half into thirds. Combine shrimp with mayonnaise, corn, shallot, chipotles, cilantro, and remaining 1 tablespoon lime juice in medium bowl. Adjust seasoning with additional salt and pepper and serve.

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