Soused Shrimp with Corn

My spouse picked out this recipe, which we were looking at for a pot luck, having already gotten shrimp for another purpose altogether, and I have to say, I was skeptical. A corn and shrimp salad?? He pointed out that if that was my thought, then I was definitely not from the South--which is accurate in every way. My roots are Puritan and the only south I have living in is Southern California. This was fantastic, and the method for perfectly cooking the shrimp is dead on (I was skeptical of that as well). 1-2 Lbs. medium sized shrimp 1 bay leaf 1 tablespoon crushed peppercorns 1 lemon, cut in quarters 3 c. corn 5 sprigs fresh marjoram 2 fresh hot green chiles, split 1 cup scallions, shaved 1 lemon, thinly sliced The Vinaigrette 1/4 cup fresh lemon juice 3 tablespoons minced dill or fennel fronds 3 tablespoons white vinegar 2 tablespoons sugar 1/2 cup olive oil Salt and pepper to taste In a large sauce pan place the shrimp in just enough water to cover. Add the bay leaf, peppercorns, and the quartered lemon, squeezed. Bring to a boil over moderately high heat. Add the corn, marjoram, chile and stir once, remove from heat. Drain and turn into a serving bowl. Remove the lemon and bay leaf. Fold in the scallions and lemon slices. In a mixing bowl, whisk together all of the ingredients for the vinaigrette until well combined. Pour the vinaigrette over the corn and shrimp. Let stand for 20 minutes tossing occasionally. Serve.