20 medium shrimp (600 g) peeled and deveined (reserve 4 with shells)
1 tablespoon freshly squeezed lime juice
Salt and black pepper to taste
1 cup mayonnaise
1 cup heavy cream, whipped until smooth
3 tablespoons ketchup
2 tablespoons English Worcestershire sauce
1 tablespoon cognac
20 medium shrimp (600 g) peeled and deveined (reserve 4 with shells)
1 tablespoon freshly squeezed lime juice
Salt and black pepper to taste
1 cup mayonnaise
1 cup heavy cream, whipped until smooth
3 tablespoons ketchup
2 tablespoons English Worcestershire sauce
1 tablespoon cognac
Marinate the shrimp with lime juice, salt, and black pepper
Cut the shrimp shells off and cut the shrimp into bite-sized pieces
Place the shrimp (including the whole ones) in a pot and cook over low heat for 5 minutes, or until they're cooked through
Let them cool
Set aside
In a bowl, combine the remaining ingredients
Add the chopped shrimp and mix well
Refrigerate until ready to serve
Distribute the mixture among 4 prepared cocktail glasses and garnish with the whole shrimp
Serve chilled.
