4 cups water 1 lb. white shrimp, heads off and shells on 1 head Bibb lettuce, washed and separated into cup-like leaves Sauce bagnarotte (find recipe at charlestonmag.com) Lemon, cut in half 1/4 lb. cherry tomatoes, sliced For the sauce bagnarotte: 2 cups mayonnaise, preferably Duke’s 1/2 cup ketchup 1 oz. cognac Juice of one lemon 1 Tbs. Worcestershire 10 dashes Tabasco 2 oz. heavy cream Salt to taste
Pour water into a large saucepan over high heat and bring to a boil. Add the shrimp, cover, remove from heat, and let the shrimp cool in the water. Drain and shell. To serve, place one or two shrimp in each lettuce cup. Top with a dollop of sauce, a squeeze of lemon juice, and a slice of cherry tomato. For the sauce bagnarotte: Combine all ingredients in a bowl and stir to combine. Chill at least two hours.
