Cook shrimp in boiling water	Shrimp Marlin

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Shrimp Marlin

Source: St. Louis Post-Dispatch, September 18, 1988

Yield: 8 appetizer servings

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Ingredients

• 24 large shrimp

• 4 hard-cooked eggs, cooled and peeled

• 3/4 cup mayonnaise

• 1/4 cup white vinegar

• 1 1/2 Tbsp granulated sugar

• 1 tsp dry mustard

• 1/4 tsp white pepper

• 1/4 cup capers

• 2 medium-size sweet onions, diced (1 1/2 cups)

• 1/2 cup dairy sour cream

• 1/4 cup whipping cream, whipped

• Leaf lettuce

• Water wafers or other crackers

• Strawberries, sliced and fanned

• Radish roses

• Lemon wedges

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Preparation

Cook shrimp in boiling salted water until pink, about 3 to 5 minutes; drain. Cool thoroughly; peel and devein. Slice in half lengthwise. Refrigerate.

For marlin sauce: Cut hard-cooked eggs in half and remove yolks. Save whites for another use. Mash egg yolks; blend with mayonnaise. Add vinegar, sugar, dry mustard and pepper; blend until smooth. Fold in capers, onions and sour cream. Gently fold in whipped cream. (You will have about 2 1/2 cups sauce.)

Cover half of a plate with leaf lettuce. Place shrimp on lettuce and top with marlin sauce. Garnish other half of plate with water wafers, strawberry fans, radish roses and lemon wedges.