Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.
Southern Living MARCH 2009
1. Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.
2. Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.
3. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.
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