Shrimp Salad Hilary

• 2 1/2 Tbsp. coarse (kosher) salt
• 2 lb. medium shrimp (in their shells)
• 1 lb. thinly sliced Canadian bacon
• 4 medium tomatoes, peeled, seeded and chopped
• 1/2 c. finely chopped scallions
• 2 c. sour cream
• 2 c. plain yogurt
• 1/4 c. cognac
• 1/4 c. prepared Dijon-style mustard
• 1 tsp. freshly ground pepper
• 2 small heads romaine lettuce, separated into leaves, rinsed and dried

1. Prepare shrimp.
2. In a large pot, bring 6 quarts of water to a boil with 2 tablespoons of salt. When the water has reached a rolling boil, add all the shrimp at once. Cook, uncovered, until the shrimp are pink and tender, about 3 minutes. Drain the shrimp into a colander and rinse immediately under cold running water to prevent further cooking; drain well. Shell the shrimp and devein, if desired. Split them in half lengthwise and place in a large bowl.
3. Cut bacon into 1/2-inch pieces. Add to the shrimp.
4. Add the tomatoes and scallions.

coarse, shrimp, bacon, tomatoes, scallions, sour cream, plain yogurt, cognac, mustard, freshly ground pepper, romaine lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754162 (may not work)