Shrimp Salad with Corn and Chipotle

Name: Shrimp Salad with Corn and Chipotle
Yield: Serves 4
Ingredients: 1 pound, extra-large shrimp (21-25), peeled, deveined, and tails removed; 1/4 cup, fresh lime juice plus 1 additional tablespoon, spent halves reserved; 5 sprigs, fresh parsley leaves; 1 teaspoon, whole black peppercorns plus ground black pepper; 1 tablespoon, sugar; , Table salt; 1/4 cup, mayonnaise; 1 , small shallot, minced fine (about 2 tablespoons); 1/2 cup, corn kernels (cooked); 2 , minced chipotle chiles in adobo sauce (about 2 tablespoons); 1 tablespoon, minced fresh cilantro leaves

Main Courses
Fish & Seafood
Vegetables
Weeknight
Salads

Appears in Cook's Illustrated July/August 2007, America's Test Kitchen TV

Deli-style shrimp salads are usually rubbery and bland. We fix the shrimp, then the dressing.

SERVES 4

TIME 35 minutes

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