INGREDIENTS

INSTRUCTIONS

Boil the shrimp according to directions on shrimp boil package, being
careful not to overcook. Drain and immediately drop shrimp into a  bowl
of ice water. Cook, drain, cover and refrigerate.  Combine remaining
ingredients and pour into a 4-cup plastic food  container that has been
dampened inside with water. Cover and freeze  for at least 4 hours.  To
serve, take container of frozen sauce and turn upside down on a  plate.
Twist the container as you would an ice cube tray. The sauce  should
pop out; if not, immerse in hot water for 10 seconds and try  again.
Break the large cube into smaller chunks. At this point they  may be
put back in the freezer until serving time.  At serving time, put a
berg in each dish and place about 6 shrimp  around it. Serve with lemon
wedges. (If shrimp are dry to the touch,  dip them in a little lemon
water and then put on plates.)  Makes 6 servings.  NUTRITIONAL
ANALYSIS: Each serving contains 192 calories, 3 g fat (15  percent of
calories from fat), 173 mg cholesterol and 903 mg sodium.  NOTE: See
"Roast Tenderloin Stuffed W/Italian Vegetables" for other  menu items,
and a countdown for a sit-down dinner.  ARKANSAS DEMOCRAT-GAZETTE
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 142.9mg
Sodium: 915.5mg
Potassium: 343.1mg
Carbohydrates: 6.5g
Fiber: 1.2g
Sugar: 3.3g
Protein: 16.3g