A light, lemony shrimp and pasta salad to be served cold has a pretty garnish of sliced hard-cooked eggs on top. It’s Grandmother’s time-tested recipe.
A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal on a hot summer day. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.