Title: Shrimp Maquechoux Salad
Categories: Seafood, Vegetables, Shrimp, Salads, Wrv
Yield: 6 Servings

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1 qt Cold water
1/2 lg Lemon; halve
6 tb Salt
1/4 c Louisiana hot sauce
1 1/2 ts Cayenne pepper
2 tb Garlic; minced
2 1/4 lb Shrimps w/heads; unpeeled
1/4 c Olive oil
2 lg Green bell peppers;dice fine
2 lg Red bell peppers; dice fine
3 Ears corn; cut kernels off
1 md Red onion; dice fine
2 tb Cilantro; minced, opt
1 ts White pepper
1 lg Lime; juice only
Bibb lettuce
Radicchio leaves

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini