1 1/2 pound gulf shrimp
2 quarts water
2 Tablespoons salt
salad greens
Lemon Wedges
Red Sauce
To cook shrimp before peeling, place in boiling salted water. Reduce
heat and simmer 3 to 5 minutes. Drain, cool and peel shrimp. Shrimp is
done when opaque in the center. Test by cutting in half. To cook after
peeling, remove sand veins, rinse out, place in boiling, salted
water; reduce heat and simmer 3 to 5 minutes. Drain and cool shrimp.
assemble salads and serve with lemon wedges and red sauce.
Red Sauce
Combine:
1 cup catsup
3 Tablespoons lemon juice,
1 Tablespoon horseradish
3 drops liquid hot pepper sauce
1/2 teaspoon celery salt
1/8 teaspoon salt |
