-
1
For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley.
-
2
Stir to combine and bring to a simmer.
-
3
Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp).
-
4
Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein.
-
5
Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat.
-
6
(Cooking the shrimp in the shell yields more flavor.)
-
7
Leave for about 5 minutes until they are cooked through and completely pink.
-
8
Use a slotted spoon, or spider, and remove the shrimp and drain well.
-
9
Refrigerate until cool, and then peel and discard the shells before serving with the salad.
-
10
For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree.
-
11
Thin with water as required, using only 2 tablespoons at a time.
-
12
Taste and season with salt and pepper.
-
13
For the salad: Wash the lettuces and roughly chop the romaine hearts.
-
14
Tear the Bibb lettuce leaves into bite-size pieces.
-
15
Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias.
-
16
Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber.
-
17
Top with the shrimp.
-
18
Dress lightly with the dressing.
