I had this dish at my Birthday Party Luncheon some years ago that my friend Jennifer gave me. I immediately asked for the recipe and this is my go to every time.

I roast my shrimp instead of boiling them. I find this is so much easier and tastier. I give you instructions for both methods. You season and roast them at 400 degrees for 8-10 minutes.

Serves 6-8

Sauce Ingredients:

½ cup ketchup

½ cup Hellman’s mayonnaise

½ Tbl Creole mustard

1 Tbl yellow mustard

1 Tbl horseradish

1 tsp Worcestershire

Juice of ½ lemon

2 Tbl chopped fresh parsley

2 Tbl green onions

1 clove minced garlic

1 dash Tabasco

Salt to taste

Directions:

Mix all ingredients together, blend well and store in the refrigerator. Serve over a bed of lettuce.

How to Boil Shrimp

Ingredients:

1 cup kosher salt

1 Tbl cayenne

10 bay leaves

2 lemons, sliced

2 pounds medium-large shrimp in the shell

Directions:

Combine the salt, cayenne, bay leaves, and lemon slices in a large pot with 1-gallon water and bring to a rolling boil over high heat. Add the shrimp and cook until the shrimp are bright pink and just cooked through, 3 to 3½ minutes. Immediately pour two gallons of ice into the pot and allow the shrimp to cool completely in the poaching liquid (this should take 5 to 10 minutes). Peel. Toss the peeled shrimp with the sauce and serve over the lettuce. Serves 4 to 6 as a snack or light meal.

How to Roast Shrimp

Serves 6-8

Ingredients:

2 pounds (12 to 15-count) shrimp

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.