Bring the water to a boil in a large pot. Add the lemon wedges, peppercorns, and bay leaves. Add the shrimp and cook for 3 minutes, or until the shrimp is fully done. Drain the water and cover with ice water to cool the shrimp.

Once the shrimp is cool, drain the water and coarsely chop the shrimp. Combine the shrimp with remaining ingredients. Refrigerate for 1 hour, then serve.

This recipe yields 6 servings. Serving size: about 1/2 cup.

Exchanges Per Serving: 3 1/2 Very Lean Meat, 1/2 Vegetable, 1 Fat.

Nutrition Facts: Calories 183; Calories from Fat 72; Fat 8g; Saturated Fat 1g; Cholesterol 228mg; Sodium 395mg; Carbohydrates 4g; Dietary Fiber 1g; Sugars 0g; Protein 24g.