Recipe: Joseph's Catering's Shrimp Salsa

SHRIMP SALSA

1 pound fresh unshelled medium shrimp
1 quart water
2 tbsp lime juice, divided use
1 bay leaf
6 peppercorns
1/2 tsp salt
1 large California chile, roasted, peeled and chopped (or 1/4 cup canned chopped green chilies)
1 small tomato, chopped
4 green onions, chopped
2 tbsp chopped fresh cilantro leaves
Salt and pepper, to taste
4 large lettuce leaves
4 tbsp mayonnaise
4 lime wedges

Wash shrimp thoroughly. Bring water to a boil in large saucepan. Add 1 tablespoon lime juice, bay leaf, peppercorns and salt. Drop shrimp into boiling water. Cook 4 minutes. Drain shrimp, reserving liquid. Peel shrimp; slit backs and remove sand veins. Place shrimp in a large bowl. Cover with reserved liquid; chill.

TO SERVE:
Drain shrimp thoroughly. Mix drained shrimp with chile, tomato, green onions and cilantro. Sprinkle with remaining 1 tablespoon lime juice and salt and pepper to taste; stir.

Arrange lettuce leaves on four plates. Spoon shrimp mixture evenly onto lettuce leaves. Mound 1 tablespoon mayonnaise beside each serving of shrimp. Garnish with a lime wedge.

Source: Joseph's Catering of Tyler, Tyler (TX) Morning Telegraph, August 30, 2000