Cloister Hotel Sea Island Shrimp October 13, 2015 by Jill Foucre Leave a Comment Cloister Hotel Sea Island Shrimp 2015-10-13 16:58:45 Print Ingredients 1 pound 21-26 count raw shrimp, peeled & deveined ½ cup mayonnaise 1/3 cup finely chopped shallots 1 T. finely chopped parsley ¼ t. white pepper 2 T. Heinz chili sauce 1 t. Koop’s Arizona Heat mustard 1 t. Inglehoffer sweet hot mustard 1 t. Cayenne pepper sauce (optional) Instructions Bring large saucepan of water to a boil, drop in raw shrimp and bring back to a boil. Drain and chill shrimp in ice water bath. When chilled, drain and pat dry. Mix all other ingredients in a medium bowl. Add cooled shrimp. Refrigerate overnight. By Jacques Foucré Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/