Frank's Recipes! Shrimp Salad for 100

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Shrimp Salad for 100

Servings: 100 Portions (31/2 Gallons)
Portions: 1/2 Cup Each

20 lb. shrimp, frozen, raw, peeled, deveined
3 gallon water, boiling
1/2 cup (5 oz) salt
6 quart (8 lb) celery, fresh, chopped
1 cup juice, lemon
4 1/2 tablespoon (3 oz) salt
2 teaspoon pepper, black
1 quart (2 lb) salad dressing
4 lb lettuce, fresh, trimmed

Add 1/2 cup salt to 3 gallon boiling water. Place shrimp in salted water; cover; return
shrimp to boiling point. Reduce heat; simmer 5 minutes; drain. Chill. Cut shrimp into
halves or quarters. Combine shrimp, celery, lemon juice, 4 1/2 tablespoon salt, and 2 teaspoon
pepper. Cover container with waxed paper and refrigerate to chill thoroughly. Just
before serving, add Salad Dressing; toss lightly. Serve on lettuce.

NOTE:
Other types ol shrimp mav be substituted for peeled, deveined shrimp.

1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.

5 lb 8 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.