Farmer’s Bounty Shrimp Salad

I went to the farmers market and bought the most beautiful shelled butter beans, corn and tomatoes. I could have made succotash with the beans and corn, but decided to make it a main corse my adding shrimp and a vinaigrette. It was hearty yet refreshing.
1 pound fresh shelled butter beans, you cold use field or black eyed peas

5 ears of corn -shucked

2 big red tomatoes -chopped

2 pounds of shrimp

1/3 cup red onion-minced

3 stalks of celery -chopped

1 cup of fresh chopped basil
Vinaigrette
1 shallot minced

1 clove of garlic-grated on the micro plane

4 T. Olive oil

1/4 cup sherry vinegar

2 T. Dijon mustard

2 T. Lime juice

2 T. Hot sauce

1 t. Ground coriander
Cook the butter beans starting in cold water and simmering for 20 mins. Drain, slant and set aside to cool.
Cook the corn on a hot grill, turning every four minutes until all sides are black/brown/yellow. Cut the kernels off the cob. If that is too much trouble for you you can use frozen corn and cook it in a fry pan sprayed with Pam. Cool the corn
Boil the shrimp, that means put it in boiling water for just a few minutes. The worst thing you can do is over cook shrimp. Peel and cut in half if it is really big shrimp. Cool the shrimp.
Put all the veggies and the shrimp in a big bowl.
Mix up the vinaigrette and pour over the salad. Put in the refrigerator. Let marinate for a few hours, stirring every so often. Keeps well so can be made a day or two in advance.