Shrimp Cankton Salad

• 2 1/2 lb. medium shrimp with shells and heads
• 2 c. purple cabbage, shredded
• 2 c. green cabbage, shredded
• 1/2 c. onion, minced
• 8 tomato wedges (for garnish)
• 1 1/2 c. Green Onion Salad Dressing
• 2 Tbsp. + 2 tsp. Cajun Magic Seafood Magic
• 4 large romaine or iceberg lettuce leaves
• 1/2 c. celery, minced

1. In large stockpot, bring 4 quarts water to a rolling boil over high heat.
2. Add shrimp.
3. Shrimp will almost immediately turn pink. Let water return to a boil (use a wooden spoon to gently stir shrimp to let water reheat more quickly), then immediately remove pot from heat and use tongs to remove one shrimp.
4. Test for doneness by shelling and eating; this is lagniappe!
5. (Do not overcook.
6. The shrimp are almost ready to eat when they first turn that lovely pink color and are opaque.)
7. If shrimp are not cooked, return pan to high heat and cook a few seconds more, just until done.
8. Immediately pour them into a colander (reserve liquid to use as shrimp or seafood stock in other recipes) and run cold water over shrimp or place a few ice cubes on them to cool them for shelling.
9. Shell and devein shrimp and reserve.

shrimp, purple cabbage, green cabbage, onion, tomato, green onion, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941117 (may not work)