Saucy Shrimp

by Karin Calloway
Shrimp is a perennial party favorite, especially when it is drenched in a luscious marinade. While most recipes for marinated shrimp call for a vinaigrette type of dressing, this Saucy Shrimp is bathed in a creamy, tangy sauce. It is best if made the day before your party and is also delicious served as a shrimp salad on a bed of lettuce.

3 pounds cooked, peeled and deveined shrimp
1 cup regular or reduced-fat mayonnaise
1/4 cup Durkee’s Famous Sauce
4 tablespoons ketchup
4 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Juice of 2 lemons
1 3.5-ounce jar capers, drained
2 ribs celery, washed and finely chopped
3 green onions, finely chopped

Combine all ingredients in a 2-gallon zip-top plastic bag, squeezing to combine well. Refrigerate overnight. Pour into a serving bowl and serve with toothpicks.

Makes 12 appetizer servings.

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