Instructions: In 4-quart saucepot, combine water, vinegar, salt, Tabasco sauce, onion and bay leaves; bring to a boil. Add shrimp; cook 2 to 3 minutes or just until pink. Drain well; remove and discard onion and bay leaves.

In large bowl, prepare Piquant Sauce. Stir together catsup, chili sauce, capers, horseradish, lemon juice and Tabasco sauce until well blended. Add shrimp; toss to coat well. Cover; refrigerate. Serve on lettuce-lined plates with Marinated Potato Salad, if desired.

This recipe yields 8 servings.

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