Marinated Shrimp

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother & blissfully semi-retired.

This appetizer can be served immediately or stored in the refrigerator for up to 1-wk.

shrimp (12 oz. frozen, cleaned. & raw OR 9 oz. medium canned)

1 c. Oil & Vinegar Salad Dressing

1 dried, crushed bay leaf

2 c. water (for raw shrimp)

1½ tsp. salt (for raw shrimp)

FROZEN SHRIMP: Heat water & salt to boiling. Add shrimp & reheat to boiling. Cook shrimp till tender (1 to 2 mins.); then rinse quickly with cold, running water to cool.

CANNED SHRIMP: Drain & rinse.

Toss shrimp, dressing, & bay leaf together in bowl.

Cover & refrigerate at least 2-hrs. before serving.

SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)

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