1 1/2 lbs. shrimp (21 to 25 count)
2 qts. water
2 tbsp. salt
Salad greens
Lemon wedges
Red sauce

To cook shrimp before peeling, place it in boiling, salted water. Reduce heat and simmer 3 to 5 minutes. Drain, cool, and peel shrimp. Remove sand veins; wash and chill shrimp. Arrange several shrimp tails on lettuce for each serving and serve with red sauce and lemon wedge. Shrimp is done when opaque in the center. Test by cutting in half. To cook after peeling, peel shrimp and rinse out vein. Place in boiling, salted water; reduce heat and simmer 3 to 5 minutes. Drain and cool shrimp. Assemble salads and serve with lemon wedges and red sauce. To make red sauce, combine 1 cup ketchup, 3 tablespoons lemon juice, 1 tablespoon horseradish, 3 drops liquid hot pepper sauce, 1/2 teaspoon celery salt, and 1/8 teaspoon salt. Approximately 89 calories per servings.