110 G |4OZ PER PERSON

Serve the shrimps in piles, unpeeled, on individual plates with hot bread, good butter, lemon wedges and salt and freshly ground pepper. The guests peel their own shrimps. Provide finger bowls.

Wine: CRISP DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]