Seafood Street Corn Salad

Ingredients:

• 12 oz bag fire roasted corn (or 2-4 ears fresh corn, husked)
• 1/2 lb shrimp, peeled, deveined, and cooked
• 1/2 lb lump crab meat (fresh or canned, drained)
• 1 jalapeño, finely diced (optional, for heat)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika
• 1 tbsp Bookbinder's Creamy Horseradish Sauce
• Bookbinder's Spicy Sriracha Sauce (to taste)

Directions:

1. Prepare fire roasted corn according to package instructions. If using fresh husked corn, grill until lightly charred, then slice kernels off the cob.
2. Cook shrimp in boiling water or sauté until just pink and opaque. Let cool, then chop into bite-size pieces.
3. Gently fold crab meat to break up larger chunks, checking for shells.
4. In a large bowl, combine: charred corn, shrimp, crab, red bell pepper, red onion, jalapeño (if using), and cilantro.
5. Add Bookbinder's Creamy Horseradish Sauce, lime juice, olive oil, smoked paprika, salt, and pepper. Toss gently to combine.
6. Drizzle with Bookbinder's Spicy Sriracha Sauce.