Recipe#4

Servings: Yield: 100 Portions
Portions: 4 shrimp plus 2 1/2 Tbsp Sauce Servings
Pan Size:
Temperature:

INGREDIENTS

Steps 1 & 2:
12 lb Shrimp, raw, beheaded, peeled, deveined
2 3/4 gal Water, boiling
4 1/2 tbsp Salt
Step 3: Sauce
3 qt Catsup, tomato
2 cups Celery, fresh, finely chopped (optional)
3 cups Horseradish, prepared
1 tbsp Salt
1 tbsp Hot sauce
1 1/2 cups Juice, lemon
Steps 4:
1 gal Lettuce, fresh, shredded

INSTRUCTIONS

1. Place shrimp is salted water; cover, return to a boil; reduce heat and simmer 5 minutes.
2. Drain. Place in refrigeraor to chill for use in Step 5.
3. Combine all ingredients. Cover and 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 on each serving of shrimp.