Oregon Bay Shrimp and Corn Salad

Ingredients

• 1 pound bay shrimp

• 2 cups cooked sweet corn kernels

• ⅔ cup fresh basil leaves

• ⅓ cup chopped red onion

• ½ cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 teaspoons Dijon mustard

• Kosher salt and freshly ground black pepper (to taste)

Instructions

1. Thaw and drain the bay shrimp and transfer them to a large serving bowl. Add corn.

2. Place the basil, red onion, olive oil, lemon juice, mustard, and salt and pepper in a blender or a food processor and process until completely blended. Pour the dressing over the shrimp and corn and toss to combine. Serve.