SHRIMP
THE BACK BAY WAY

Back Bay Mission Boiled Shrimp
5lbs. fresh-frozen shrimp (headless, in the shell)
¾ gallon water
½ cup salt
½ cup lemon juice
1 oz. liquid Zatarain’s Crab and Shrimp Boil
(or 1 bag of dry Zatarain Crab and Shrimp Boil)

Thaw and separate frozen shrimp in cool water.  Drain.  Bring water, salt, lemon juice and Crab and Shrimp Boil to a rolling boil.  Place shrimp in water.  Start timing after water begins to boil.  After 4 to 6 minutes remove one shrimp, drop in cup of cold water, peel and test for doneness.  Shell will be separating from the flesh which will be firm and white.  Remove from flame.  Add ½ gallon of cold water to stop the cooking.  Allow shrimp to steep for 3 to 10 minutes, drain, and serve hot.

Leftover shrimp may be peeled and frozen in zip lock bags or should be eaten the next day.  If you don’t wish to cook all the shrimp at one time, begin thawing process in cold water.  After one hour, peel off those you want to cook and return the rest to the freezer in a zip lock bag.

Cocktail Sauce
1 quart catsup or chili sauce
1 oz. Worcestershire
6-8 oz. of prepared horseradish (to taste)
1/3 cup lemon juice
Dash of Tabasco Sauce (to taste)

The mission assumes 2/3 pounds of (headless) shrimp per person when calculating how much shrimp to cook.  This allows for very generous portions.

Back Bay Mission Salad
Green Leaf Lettuce
Cherry Tomatoes
Sesame Seeds
Artichoke Hearts
Green Olives
Red Wine Vinegar
Olive Oil
Salt
Pepper
Italian Seasoning
Avocados

All ingredients are purchased on an estimated basis.  Cut the tomatoes & green olives in half.  Drain and cut up the artichoke hearts.  The avocados are taken out of shell and cut into pieces; place in lemon juice & drain to prevent browning.  Brown the sesame seeds in butter/margarine.  Combine all ingredients ; then mix your dressing and pour on salad when you are ready to serve.