recipe by Lori Ross
2 lbs. large shrimp (fresh or frozen, uncooked or cooked) or 36 shrimp
Boil 2 lbs. fresh or frozen large shrimp in ¼ cup of water and a pinch of salt for 3-5 minutes until shrimp just turn pink (do not overcook). Take off heat, drain and plunge shrimp in cold water. Peel shrimp. If you have frozen cooked shrimp, defrost for 4-6 hours in the refrigerator, rinse and drain well. Chill shrimp until ready to serve. Make Sauce Remoulade.
Serve shrimp in a shallow bowl with a small bowl of dipping sauce. Guests can use toothpicks to pick and dip shrimp in sauce.