Shrimp Salad

• 2 pounds small or medium shrimp

• ¼ lemon

• Romaine lettuce, enough to cover platter

• Garnish of hard-cooked eggs, cucumber slices, and cherry tomatoes

1. Cook the shrimp, following directions for making poached shrimp on page 64.

2. Peel and devein the shrimp and squeeze over a quarter of a lemon. Then spoon over Russian dressing and mix well. Place in the refrigerator to chill.

3. Serve the shrimp on a bed of romaine lettuce and garnish them with quartered hard-cooked eggs, cucumber slices, and cherry tomatoes.