Visiting my parents this weekend and my mom pulled out Emeril's Farm to Fork cookbook that I passed along to her (was in my swag bag from the John Walsh event). Emeril has this amazing recipe for a summer Lobster salad (served cold) - but we modified it and substituted shrimp. Of course, we grabbed almost all of our ingredients from the awesome local farmers market. Nothing beats fresh picked sweet corn! 

Here is our modified version of the recipe --

Fill a large bowl with ice and cold water, and set it aside.

In a 4- or 6-quart Dutch oven, or other heavy bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.

Raise the heat to high, add the shrimp to the pot, and cover the pot immediately with a heavy, tight-fitting lid.

Steam the shrimp for a few minutes until it is bright pink/red. Immediately plunge the shrimp into the bowl of ice water, and let it cool for 5 minutes. Remove the shrimp from the ice water and set it on a rimmed baking sheet. Pull off tails, set aside.

In a medium nonreactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne.

Shave the corn kernels off the cob (we used my microwave method for added simplicity) and mix together with dressing. Set aside for 10 minutes.

Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the shrimp, tarragon, and parsley, and mix gently to combine.

Season lightly with salt and black pepper to taste. Divide the shrimp salad evenly and serve immediately.

Yield: 6-8 servings

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