It’s simple. Shrimp. Two ways.
After a few days of heavy dinners and their equivalent leftover lunches, the Dear Husband had suggested having salads and shrimp cocktail since there was about half of a bag of shrimp sitting in the freezer. As I was defrosting the shrimp in the sink, I thought about whether I should peel them before cooking, and if I peel them, do I leave that little bit of tail on for handles? Or do I just let them be… naked?
Naked it was. Well, for half of them. Because when you have about a pound of 36/40 shrimp, you can’t just have them all the same way, right? Right. So the resulting dinner was this: Cocktail Shrimp and Shrimp Caesar Salad. Shrimp cocktail has a semi-homemade cocktail sauce for dipping, of course. By the way, horseradish + ketchup = cocktail sauce! Mind. Blown.