Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce

Prep: 25 min., Cook: 5 min., Chill: 1 hr. Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.

Yield: Makes 12 servings

Ingredients

• 2  pounds  peeled and deveined large cooked shrimp with tails (26/30 count)
• 2  lemons
• 4  teaspoons  hot sauce
• 2  teaspoons  Creole seasoning
• 1  (5-oz.) package mixed baby greens, thoroughly washed
• Creamy Buttermilk-Avocado Sauce

Preparation

1. Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.

2. Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.

3. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.