Langostinas a la Inglesa

English- Style Jumbo Shrimp

ENGLISH-STYLE JUMBO SHRIMP ARE often served as part of the buffet at important celebrations in Panama city. The dressing is prepared with mayonnaise and worcestershire sauce (known in Panama as ‘english sauce’) which is what gave the dish its name. This recipe comes from the panamonte hotel.

Jumbo Shrimp 2 lbs, heads removed, shell on

Water 4 cups

Salt 1/3 cup English Sauce

Mayonnaise 1 cup

Brandy 1 Tbs

Lime Juice from 1 lime

Worcestershire Sauce 2 tsp

Salt 2 tsp

Hot Sauce 1 tsp

Fresh Dill chopped, 1 Tbs

1 BRING the water and salt to a boil. Cook the shrimp for 2–3 minutes, or until one of them begins to float. Drain and plunge into a bowl of ice water. When cool, peel the shrimp and remove the vein. Pat dry with paper towels.

2 IN a bowl, mix the sauce ingredients well. Cover and refrigerate. When ready to serve, mix the shrimp with the sauce and serve chilled.