Shrimp in Dill

Ingredients

2 cups water
1 cup beer
5 tablespoons aquavit
2 1/2 teaspoons salt
2 pounds jumbo-size shrimp in shell
2 tablespoons vinegar
2 teaspoons lemon juice
5 tablespoons prepared mustard
1/4 cup sugar
4 teaspoons dill
2 tablespoons cornstarch

Preparation

Mix water, beer, aquavit and salt together in a saucepan. Add shrimp and heat to boiling. Remove from heat and let cool. Peel and clean shrimp, reserving cooking liquid. Refrigerate shrimp. Add remaining ingredients to cooking liquid. Heat, .stirring constantly, until thickened. Chill in refrigerator at least 2 hours. Place shrimp in serving container and pour on dill marinade. Serve with toothpicks, or serve on lettuce leaves for a first course appetizer.

Yield: 35 to 40

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.