Cajun & Creole : Shrimp Piquant

• 4 cups water
  
• 1/4 cup vinegar
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 small onion, sliced
  
• 2 bay leaves
  
• 2 teaspoons salt
  
• 2 pounds shrimp, peeled and deveined
  

• 2/3 cup catsup
  
• 1/3 cup chili sauce
  
• 2 tablespoons drained capers, chopped
  
• 2 tablespoons prepared horseradish
  
• 2 tablespoons lemon juice
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  

To make boiled shrimp, combine water, vinegar, TABASCO^® Sauce, onion, bay leaves, and salt in a 4-quart saucepot and bring to a boil. Add shrimp and cook 2 to 3 minutes or just until pink. Drain well; remove and discard onion and bay leaves.

To make Piquant Sauce, combine all ingredients in a large bowl and mix well. Add shrimp and toss to coat well. Cover and refrigerate. Serve on lettuce-lined plates, if desired.

Makes 8 servings.