DOMINICAN SHRIMP COCKTAIL

DOMINICAN SHRIMP COCKTAIL




Serve with crusty bread or crackers.



1 cup olive oil

1/4 cup fresh lime or lemon juice

1/2 teaspoon sugar

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco or other hot sauce

1 medium onion, grated

Salt and freshly ground pepper

1 1/2 pounds medium shrimp, peeled, cleaned and steamed



Mix the oil, citrus juice, Worcestershire, hot sauce, onion, and salt and

Pepper to taste, beating with a fork to blend thoroughly. Toss the shrimp

With the sauce and serve cold. Makes 6 servings.

Rum Balls

The flavor of these improves over time.
Im making these for christmas eve, they are apart of my familys traditional holiday.


1 1/2 cups vanilla wafer cookies


1 cup pecans, toasted* and finely chopped


1 1/4 cups confectioners' sugar, divided


2 tablespoons cocoa powder


2 tablespoon honey


1/4 cup rum






Place vanilla wafers in a food processor fitted with the metal blade and


Grind into fine crumbs. Place in a bowl with the pecans, � cup


Confectioners''s sugar and cocoa powder in a large bowl. Add honey and rum;


Stir to combine.






Place 1/2 cup confectioners' sugar on a plate. Form the nut mixture into


Balls 1 inch in diameter and roll them in the confectioners' sugar. Place on


A plate. Cover and refrigerate 24 hours before giving or serving. Store


Refrigerated in airtight container up to 1 week. Makes 24 rum balls.

CAMPBELL'S

Measure by Measure






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