–shrimp (frozen, pre-packaged, 60 to 80 small)
–cocktail sauce (bottled)
–romaine lettuce (one-fourth package)
–walnuts (a handful)
–mushrooms (3 sliced, baby bellas)
–tomato (2 slices, chopped)
–onion (one-half medium, chopped)
–oregano (fresh if possible)
–salad dressing of your choice
–salt and pepper
1 – Thaw shrimp overnight in the refrigerator. Dump shrimp into large, wide-mouthed, covered baking dish. Cook on high for 3 minutes. Pour cold water over the shrimp and rinse. Then leave sitting in cold water. Set aside.
2 – Pour walnuts, sliced mushrooms, 2 slices of chopped tomato, and one-half sliced onion, romaine lettuce into mixing bowl. Season with salt, pepper, and oregano. Add 2 tablespoons of your favorite salad dressing. Stir well.
3 – Drain the shrimp. Pour ice cubes in a bowl, and then distribute the shrimp between the bowls, with shrimp resting on top. Place cocktail sauce in dipping cup.
4 – Serve the shrimp with cocktail sauce and the salad cold.
–shrimp serving suggestion from Wiedman’s, Meridian, Mississippi; salad original.