- 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.