• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons Creole mustard
• 2 tablespoons chopped chives or green onions
• 2 tablespoons chopped fresh parsley
• 2 pounds large shrimp, cooked in seasoned water, then peeled and deveined
• 2 cups fresh corn kernels
• Salt and freshly ground black pepper to taste

Combine the oil, vinegar, mustard, green onions and parsley in a mixing bowl. Whisk to blend and set aside. Cool the shrimp after they are cooked and peeled. Steam the corn kernels in a little water for about two minutes. Remove from the heat, drain and cool. Put the shrimp and corn in a large shallow plastic container. Pour in the marinade and toss to coat evenly. Cover and chill for about four hours before serving. Makes 6 servings. Note: Store this in a large, wide-mouth container and bring it along in an ice chest. Great for snacks or for a quick lunch.