Zesty Chicken or Turkey Salad with Shrimp ? Scott Smith

1 medium jalapeno pepper finely chopped (seeds and ribs removed) 1 small green pepper, chopped 1 cup celery, chopped1 ½ cups onion, chopped 6 cups chopped cooked chicken or turkey, white and dark meat 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper, divided 1/2 cup mayonnaise, store bought or homemade (see note) 6 tablespoons whole grain mustard 2 tablespoons minced garlic 1/2 teaspoon chipotle seasoning 20 raw shrimp, (21-25 count), peeled and deveined1 ½ tablespoon olive oil4-5 individual baguettes or 1-pound loaf French or Italian bread Fresh parmesan cheese, shavedGreen onions, choppedIn large nonmetallic bowl mix together the jalapeno, green pepper, celery, onion and chicken or turkey. Season the mixture with salt, black pepper and Æ teaspoon of the cayenne. Stir well and let stand for 15 minutes.In a small bowl, combine mayonnaise, mustard, garlic and chipotle seasoning. Stir well and let stand 10 minutes. Add mayonnaise mixture to the chicken, stir well and refrigerate for 1 or 2 hours.Season shrimp with remaining Æ teaspoon cayenne pepper. Heat olive oil in nonstick frying pan and sauté until almost fully cooked. Set aside.Cut baguettes half length wise and partially hollow out. If using a large loaf, cut horizontally in half then into four 6-inch lengths and hollow out. Spoon salad mixture into each half and top lightly with shaved parmesan. Place baguettes under broiler to warm and melt cheese. Remove from oven and top each bread half with some shrimp; add a little parmesan over the shrimp and place under broiler until cheese melts. Serve open face or combine baguette pieces.Serves eight to 10.Cook?s note: To make homemade mayonnaise, in a food processor blend one egg and one tablespoon lemon juice for 10 seconds. With the processor running slowly add 1 cup extra virgin olive oil through the top hole. Process until mixture emulsifies and thickens. Season with salt and pepper to taste, blend a few seconds and refrigerate for at least 1 hour.Cook?s wine recommendation: Red burgundy or dry Chenin BlancNutrition values per serving: 382 calories, 13 g fat (3 g saturated), 32 g carbohydrates, 3 g fiber, 32 g protein, 90 mg cholesterol, 738 mg sodium.