Instructions: 1. PLACE SHRIMP IN SALTED WATER; COVER; RETURN TO A BOIL; REDUCE HEAT; AND SIMMER 5 MINUTES.

2. DRAIN. PLACE IN REFRIGERATOR TO CHILL.

3. PREPARE 1 RECIPE SEAFOOD COCKTAIL SAUCE (RECIPE NO. O-11). COVER, PLACE IN REFRIGERATOR TO CHILL FOR USE IN STEP 6.

4. LINE INDIVIDUAL SERVING DISHES WITH LETTUCE.

5. ARRANGE SHRIMP ON LETTUCE IN EACH DISH.

6. PLACE SAUCE IN A SOUFFLE CUP. SERVE WITH EACH SERVING OF SHRIMP.

NOTE:

1. FOR OTHER TYPES OF SHRIMP SEE LG0200, GUIDLELINES FOR USING SHRIMP.

2. IN STEP 4, 4 LBS 5 OZ LETTUCE A.P. WILL YIELD 4 LB FRESH LETTUCE, SHREDDED.

3. 1-NO. 30 SCOOP MAY BE USED FOR SAUCE. SEE RECIPE NO. A-

4.

SERVING SIZE: 4 SHRIMP P

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