Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Cold water |
| ½ large | Lemon; halve |
| 6 tablespoons | Salt |
| ¼ cup | Louisiana hot sauce |
| 1½ teaspoon | Cayenne pepper |
| 2 tablespoons | Garlic; minced |
| 2¼ pounds | Shrimps w/heads; unpeeled |
| ¼ cup | Olive oil |
| 2 larges | Green bell peppers;dice fine |
| 2 larges | Red bell peppers; dice fine |
| 3 \N | Ears corn; cut kernels off |
| 1 medium | Red onion; dice fine |
| 2 tablespoons | Cilantro; minced, opt |
| 1 teaspoon | White pepper |
| 1 large | Lime; juice only |
| \N \N | Bibb lettuce |
| \N \N | Radicchio leaves |
BILLS20086
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.