Shrimp salad with corn and chipotle from Cook's Illustrated Magazine Special Issue: American Classics (2009) (page 37)

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Notes about this recipe

  • TBipp on August 27, 2022

    Easy and excellent Shrimp Salad. The cooking technique for the shrimp is foolproof. I’ve also added diced avocado and cherry tomatoes in the past. For the corn, I microwave one ear still in the husk for four minutes. Impressive enough for guests.

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