The unicorn cooks brings you a tasty and low carb shrimp cocktail. Everybody likes to dip shrimp into sauce; it’s enjoyable and it’s tasty. So listed here are two sauces which are very totally different however equally scrumptious.
1 lemon, thinly sliced
4 bay leaves
20 entire black peppercorns
10 entire allspice berries
2 teaspoons salt
24 extra-large shrimp (1 pound), shelled and
deveined (web page 193)
Southwestern-Type Cocktail Sauce (under)
Mustard Dipping Sauce (proper)
12 small romaine lettuce leaves
24 (7-inch) bamboo skewers
1. In 5-quart Dutch oven, mix 2 quarts water, lemon, bay leaves, peppercorns, allspice berries, and
salt; warmth to boiling. Cowl and boil quarter-hour.
2. Add shrimp and cook dinner simply till opaque all through, 1 to 2 minutes. Drain and rinse with chilly operating
water to cease cooking. Cowl and refrigerate shrimp as much as 24 hours.
3. Put together Southwestern-Type Cocktail Sauce and/ or Mustard Dipping Sauce.
4. Simply earlier than serving, place bowls of sauces in middle of platter; organize romaine leaves
round bowls, leaf ideas dealing with out. Thread every shrimp on a bamboo skewer and organize skewers
on romaine. Makes 8 first course servings.