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Combine first 5 ingredients in a Dutch oven. Bring to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Arrange lettuce on individual serving plates, if desired. Top with shrimp. Serve with Bubbas Cocktail Sauce. Garnish, with lemon wedges, if desired. Yield: 8 to 10 appetizer servings.
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