Shrimp Maquechoux Salad

Recipe Ingredients

1		Cold water
1/2		Lemon - halve (large)
6 tablespoons	90ml	Salt
1/4 cup	59ml	Louisiana hot sauce
1 1/2 teaspoons	7.5ml	Cayenne pepper
2 tablespoons	30ml	Garlic - minced
2 1/4 lbs	1021g / 36oz	Shrimps w/heads - unpeeled
1/4 cup	59ml	Olive oil
2 cups	474ml	Green bell peppers - dice fine (large)
2 cups	474ml	Red bell peppers - dice fine (large)
3		Corn - cut kernels off
1		Red onion - dice fine (medium)
2 tablespoons	30ml	Cilantro; minced - opt
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Lime - juice only (large)
		Bibb lettuce
		Radicchio leaves

Recipe Instructions

Place water in a large, deep pot. Squeeze the lemon juice into it and add the squeezed lemon.

Add the salt, hot sauce, pepper and garlic and bring to a boil over high heat.

Add the shrimp and cook for 1 minute. Allow shrimp to cool slightly in the boil, then drain and peel. Set aside.

Heat olive oil in a deep skillet and saute peppers, corn and onion just until wilted, about 5 minutes. Do not brown.

Stir in cilantro, salt and pepper. Then add the lime juice. Mix. Add shrimp and toss.

Serve on lettuce and radicchio leaves.

Source:
Lee Bailey's New Orleans Cookbook.

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