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Wenona Flood's Recipes
Shrimp Cocktail


1 1/2 pound gulf shrimp
2 quarts water
2 Tablespoons salt
salad greens
Lemon Wedges
Red Sauce

To cook shrimp before peeling, place in boiling salted water. Reduce heat and simmer 3 to 5 minutes. Drain, cool and peel shrimp. Shrimp is done when opaque in the center. Test by cutting in half. To cook after peeling,  remove sand veins, rinse out, place in boiling, salted water; reduce heat and simmer 3 to 5 minutes. Drain and cool shrimp. assemble salads and serve with lemon wedges and red sauce.

Red Sauce

Combine:
1 cup catsup
3 Tablespoons lemon juice,
1 Tablespoon horseradish
3 drops liquid hot pepper sauce
1/2 teaspoon celery salt
1/8 teaspoon salt

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