Combine first 12 ingredients in a doubled cheesecloth bag; tie securely with string. Bring 4 to 5 quarts of water to a boil. Add salt, lemon halves, garlic, onion flakes, and herb bag; return to a boil, and cook 2 to 3 minutes. Stir in shrimp; return to a boil, and cook 3 to 5 minutes. Drain well; chill. Peel shrimp. Serve on lettuce leaves and garnish with lemon slices if desired. (would be good served with Seafood Sauce or Seafood Dip.) Yield: 8 to 10 servings. NOTES : Submitted by Dave Shuppert, Dallas, Texas. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8|
|Calories from Fat: 73 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 425.6mg||131 %|
|Sodium 457.1mg||16 %|
|Potassium 1028.6mg||27 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 17.6g|
|Protein 61g||87 %|
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Calories per serving: 410
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