Recipe: New Orleans Shrimp Maquechoux Salad

NEW ORLEANS SHRIMP MAQUECHOUX SALAD

1 quart cold water
1/2 large lemon, halved
6 tbsp salt
1/4 cup Louisiana hot sauce
1 1/2 tsp cayenne pepper
2 tbsp garlic, minced
2 1/4 lb shrimps with heads, unpeeled
1/4 cup olive oil
2 large green bell peppers, diced fine
2 large red bell peppers, diced fine
3 ears corn, cut kernels off
1 medium red onion, diced fine
2 tbsp cilantro; minced (optional)
1 tsp white pepper
1 large lime, juice only
TO SERVE:
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.

Servings: 6
Source: Lee Bailey's New Orleans Cookbook