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Shrimp, Corn and Pepper Salad

Another great way to use leftovers.

• 1 large ear corn, cooked and kernels removed

• 11/2 cups cooked shrimp, chopped

• 3/4 cup diced red or green pepper

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons finely chopped green onion

• 4 teaspoons lemon juice

• 1 teaspoon grated lemon peel

• 1/2 teaspoon hot pepper sauce

• 2 tablespoons mayonnaise

• 6 rolls, if desired

Place corn kernels, shrimp, pepper, parsley, green onion, lemon juice, lemon peel and hot pepper sauce in a medium bowl. Toss. Mix in mayonnaise. Season with salt and pepper. Can be made one day ahead. Chill. Can be served on rolls or with crackers. Serves 6.

Adapted from Bon Appetit

Sunday, August 05, 2001