Shrimp Corn and Tomato Salad
|Ears of corn||5 Large|
|Red onion||1⁄2 Small, minced|
|Minced cilantro||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Minced seeded hot peppers||2 Teaspoon (Use Fresh)|
|Ground cumin||1 Teaspoon|
|Water||6 Cup (96 tbs)|
|Whole peppercorns||1 Teaspoon|
|Unshelled small shrimp||1 3⁄4 Pound|
|Tomato||1 Small, peeled, seeded and diced|
|Olive oil||3⁄4 Cup (12 tbs)|
|Tomatoes||3 Medium, thinly sliced|
|Red onion||1⁄2 Small, thinly sliced and separated into rings|
|Small stuffed green olives||2 Ounce, drained and sliced (1 Jar, For Garnish)|
Add corn to large pot of boiling salted water .
Return to rolling boil.
Drain well and cool until easy to handle.
Cut off kernels and transfer to large bowl.
Add minced onion, 2 tablespoons cilantro, 2 tablespoons vinegar oil, 1 teaspoon hot peppers, cumin and 1/2 teaspoon salt.
Toss lightly, cover and set aside.
Combine water, peppercorns and 1 teaspoon salt in large saucepan and bring to boil.
Add shrimp and immediately remove from heat.
Let stand 20 minutes.
Drain shrimp, peel and devein.
Transfer to bowl, cover and chill thoroughly .
Combine small tomato and yolk with remaining vinegar hot peppers and salt in blender or food processor and mix until light and fluffy With machine running, gradually add oil, blending well until sauce is consistency of mayonnaise.
Add 2 tablespoons cilantro and mix well.
Cover and chill until serving time.
If refrigerated well ahead, let stand at room temperature before using, as sauce should be softly spoonable.
Arrange sliced tomatoes and onion rings around edge of large serving platter .
Spoon corn into center, leaving well in middle.
Toss shrimp with about 1/4 of sauce and mound in well.
Garnish salad with sliced green olives and remaining cilantro.
Pass sauce separately