1995 BUTTERFLIED SHRIMP
This colorful appetizer has a Thai flavor. It was contributed to the cookbook by Sherrie Kimball.

20 large shrimp, not cooked
1/4 onion
1 bay leaf
Salt to taste
1 cup fresh lime juice
6 tablespoons olive oil
6 tablespoons soy sauce
6 tablespoons Worcestershire sauce
1 red onion, finely chopped
1 to 3 jalapeno peppers, minced
Freshly ground pepper to taste

Fill a large saucepan 3/4 full of water and bring to a boil. Add the shrimp, 1/4 onion, bay leaf and salt. Cook for 3 to 5 minutes or just until the shrimp are pink and curl loosely. Drain and immerse in cold water. Let stand until cool. Drain and peel the shrimp.

Butterfly the shrimp by making a deep lengthwise cut down the back, discarding the vein and opening the shrimp. Arrange flat on a serving plate. Sprinkle with the lime juice, olive oil, soy sauce, Worcestershire, chopped onion, Jalapeno and ground pepper just before serving. Makes 6 servings.

From Windows, a Tasteful Reflection of Historic Rhode Island (Junior league of R.I. $18.95 hardcover)