I love this sort of dish. A few simple ingredients perfectly executed, building layers of flavor. The shrimp are brined, making them crisp, yet tender and juicy. The corn is cooked in a quick shrimp stock, bringing out its sweetness. Paired with the tartness of the tomato, the zip of a light, lemony mayonnaise, and a spot of mildly pungent basil, this salad is a great summer starter. I prefer using a slightly bitter green, such as arugula or even sliced Belgian endive, to balance the sour, salty, and sweet. The key word here is “summer” salad. Make this in summer with wild American shrimp when the corn, tomatoes, and basil are ripe. <br /> <br />Reprinted with permission from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. For more information, visit www.virginiawillis.com <br />Photo credit: Helene Dujardin © 2011 <br />

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