Beaufort Soused Corn and Shrimp

• 5 pounds medium shrimp, peeled with tails intact
• 1 bay leaf
• 1 teaspoon

In a large saucepan, place the shrimp in 2 quarts of cold water.

Add the bay leaf, peppercorns, and the halved and squeezed lemon.

Bring to a boil over moderately high heat.

Add the corn and remove from the heat. Drain and turn into a serving bowl.

Remove and discard the halved lemon and bay leaf.

Fold in the scallions and lemon slices.

Make the v