To save time, use peeled, large frozen cooked shrimp. Thaw according to package directions, and serve with sauces.
Southern Living JULY 2008
1. Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water.
2. Peel shrimp, and devein, if desired. Chill until ready to serve. Serve with Rémoulade Sauce and Spicy Cocktail Sauce.
Go to full version of