Preparation

1. Carefully peel the shrimp, leaving the tails on. Discard the shells. Remove and discard any black veins on the shrimp. Place the cleaned shrimp in a large bowl and add 2.5 ml (1/2 teaspoon) of the salt and 237 ml (1 cup) cold water. Toss well and refrigerate.

2. In a medium saucepan combine the black-eyed peas and enough water to cover them by 2.5 cm (1 inch). Bring to a boil over high heat and cook for 1 minute. Remove the pan from the heat and allow to soak for 1 hour.

3. After the peas have soaked, peel the onion and cut it in half. Drain the peas and return them to the pan. Add the clam juice, onion halves, and enough freshwater to cover everything by 2.5 cm (1 inch). Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 35 minutes. During the last 10 minutes of cooking, add 2.5 ml (1/2 teaspoon) salt.

4. Drain the peas and remove the onion halves. Rinse the peas under cold running water, drain again, and let cool completely. Meanwhile, cut the red onion into small chunks, measure 177 ml (3/4 cup) and set aside. Wash the bell pepper and remove the stem. Slice it into thin strip then crosswise into small squares. Measure out 237 ml (1 cup) and set aside. Slightly crush the garlic with the flat side of a knife, and discard the skin.

5. Remove the shrimp from the refrigerator and drain well. Heat the olive oil in a 25 cm (10 inch) skillet over medium heat for 30-40 seconds. Add the chopped red onion and stir for 3 to 4 minutes. Add the garlic and bell pepper and stir for another 2 to 3 minutes. Add the drained shrimp, vinegar, remaining 5 ml(1 teaspoon) of salt, and the parsley. Sauté until the shrimp turn bright pink and are tender and just cooked, 2 to 3 minutes. Remove from heat and let cool for 5 minutes.

6. Combine the drained peas and the shrimp in a large bowl. Refrigerate until completely cooled. Arrange the lettuce on a platter, then spoon on the shrimp and peas, and garnish with lime slices. Serve cold.