Ingredients
- 2 pound medium-sized, live-caught gulf, pink, mexican or ecuadorean shrimp (at 15 per pound)
- 1 pound bay leaf
- 1 tablespoon lightly crushed black peppercorns
- 1 tablespoon lemon, cut in quarters
- 3 ear sweet corn kernels, cut from the cob
- 1 cup very thinly sliced scallions
- 1 cup lemon thinly sliced
- 2 cup fresh hot green chiles, split. (i like serranos for this.)
- 5 sprig fresh marjoram
- 2 pound medium-sized, live-caught gulf, pink, mexican or ecuadorean shrimp (at 15 per pound)
- 1 pound bay leaf
- 1 tablespoon lightly crushed black peppercorns
- 1 tablespoon lemon, cut in quarters
- 3 ear sweet corn kernels, cut from the cob
- 1 cup very thinly sliced scallions
- 1 cup lemon thinly sliced
- 2 cup fresh hot green chiles, split. (i like serranos for this.)
- 5 sprig fresh marjoram
- 1/4 cup fresh lemon juice
- 3 tablespoon minced dill
- 3 tablespoon white vinegar
- 2 tablespoon sugar
- 1/2 cup olive oil
Preparation
Baking Directions:
Butterfly the shrimp using a small serrated knife, make a shallow cut, just enough to remove the vein in the shrimp.
Keep shells on.
Rinse with cold water.
In a large sauce pan, place the shrimp in just enough water to cover.
Add the bay leaf, peppercorns, and the quartered lemon, squeezed.
Bring to a boil over moderately high heat.
The second it starts boiling, add the corn, marjoram, chile and stir once, stir again and remove from heat.
Drain immediately, discarding hot water/lemon quarters/bay leaf and spill remaining contents into a serving bowl.
Fold in the scallions and lemon slices.
Pour the vinaigrette over the corn/shrimp.
Let stand for 10 to 12 minutes at room temperature, tossing occasionally.
Remove the marjoram sprigs, season and serve with corn bread (below) and sliced tomato salad, dressed with mayonnaise, seasoned with sour cream, lemon juice, salt, pepper, and red wine vinegar.
You can also use a buttermilk dressing if you have one you like.
