- 10 oz shrimp fresh or canned (300g)
- bibb lettuce leaves
- 1/2 cup heavy cream
- 2 tablespoons ketchup
- 2 tablespoons lemon juice
- 1 pinch cayenne pepper
- 1 teaspoon brandy
- 1 teaspoon horseradish freshly grated or preserved
- 1 lemon
Arrange the shrimp in serving glasses or bowls, on top of the lettuce leaves.
Whip the cream, then add ketchup, lemon juice, cayenne pepper, brandy, salt and horseradish.
Add the sauce to the shrimp. Garnish with slices of lemon and parsley.