1 lb (14 to 16) fine, fresh shrimp in the shell
1 1/2 quarts water
1/2 cup Mother’s Mountain Original Maine Marinade
1/4 cup minced fresh parsley
3 Tblsp lemon juice
1/2 Tblsp minced shallots or scallions
Freshly ground pepper or a few drops of Fire Eater
Drop the shrimp in the 1 1/2 quarts of boiling water and bring rapidly back to the boil for about 2 minutes. They are done when bright pink and tightly curled-test by eating one try not to overcook them. Stir in 1/3 cup of cold water into the pan to stop the cooking; let the shrimp cool 15 minutes in their cooking liquid. The sauce is made by whisking the Maine Marinade in a bowl with the shallot or scallions, lemon juice. Add fresh ground pepper to taste or a drop of Fire Eater.
