Cider-Poached Shrimp with Jezebel Apple Salsa
Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.
Recipe by Southern Living September 2013
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