- 5 pounds medium shrimp, peeled with tails intact
- 1 bay leaf
- 1 teaspoon crushed peppercorns
- 1 lemon, halved
- 12 ears sweet corn, cut from the cob
- 1 cup thinly slice scallions
- 1 lemon, thinly sliced
- Salt
- 1/3 cup fresh lemon juice
- ½ cup olive oil
- Salt and freshly milled black pepper
- In a large saucepan, place the shrimp in 2 quarts of cold water. Add the bay leaf, peppercorns, and the halved and squeezed lemon. Bring to a boil over moderately high heat. Add the corn and remove from the heat. Drain and turn into a serving bowl. Remove and discard the halved lemon and bay leaf. Fold in the scallions and lemon slices.
- Make the vinaigrette and pour over the corn and shrimp, tossing to coat. Let stand for 15 minutes. Season to taste with salt and serve warm.