1 tablespoon kosher salt
1/4 teaspoon red pepper flakes
5 to 6 black peppercorns
3 to 4 cloves garlic, peeled and bashed
2 bay leaves
1 lime, cut into slices
1 small bunch fresh parsley
2 pounds shrimp (U16 or U20 size), in the shells
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 teaspoons anchovy paste
1 small clove garlic
Kosher salt and freshly ground pepper
2 heads romaine
1 head Bibb lettuce
1 hothouse cucumber
1/2 cup shaved red onion
1/2 cup drained and sliced pepperoncinis
1/2 cup chopped green onions
1 orange bell pepper, julienned