Those of us who have lived in South Florida for some time may remember when conch, freshly harvested from the sea, was readily available in grocery stores and fish markets. My first recollection of conch was watching young boys pulling them up onto the pier at Higgs Beach in Key West. A few weeks later, I learned to prepare a truly authentic Bahamian-style conch chowder using giant conch, or Strombus gigas Linnaeus, a mollusk that possesses a large “foot.” They meander around on the ocean floor like aquatic peg-leg pirates, “jumping” and rotating to get food. The Bahamians taught us many ways to use this tasty creature and you can still sample fresh conch fritters, cracked conch, conch chowder and even conch carpaccio in Key West. If conch is unavailable, you may easily substitute shrimp in this salad recipe.