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Shrimp Cocktail

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whole cooked or canned shrimp
diced celery
salad greens
lemon wedges
cocktail sauce


Remove sand vein from shrimps and chill thoroughly. Tuck small lettuce leaf or other salad green into bottom of sherbet glass or scallop shell and pile about 1 tablespoon chopped celery in the center. Arrange 5 or 6 shrimps on top and serve with about 1 1/2 tablespoons seafood cocktail sauce on top. Add lemon wedge to each.

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