Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         cold water
     1/2  large         lemon -- halve
   6      tablespoons   salt
     1/4  cup           Louisiana hot sauce
   1 1/2  teaspoons     cayenne pepper
   2      tablespoons   garlic -- minced
   2 1/4  pounds        shrimps w/heads -- unpeeled
     1/4  cup           olive oil
   2      large         green bell peppers -- dice fine
   2      large         red bell peppers -- dice fine
   3      ears          corn -- cut kernels off
   1      medium        red onion -- dice fine
   2      tablespoons   cilantro; minced -- opt
   1      teaspoon      white pepper
   1      large         lime -- juice only
                        bibb lettuce
                        radicchio leaves

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