Preparation:
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 sauté 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 |
