1
Place defrosted shrimp in a flat pyrex style dish.
2
Heat the juice from a half lemon in a small pan and add the bouillon and dissolve.
3
Pour the lemon bouillon over the shrimp and sprinkle the black pepper and cayenne pepper over the shrimp, to taste; toss well and chill about 30 minutes.
4
Make the dressing by combing all the dressing ingredients in a bowl; mix well and chill as well, about 30 minutes.
5
Arrange the lettuce leaves in 4 old-fashioned champagne style cups or sherbet glasses so that they line the sides of the glass.
6
Drain the shrimp and mix gently with the dressing.
7
Place the coated shrimp in the lettuce lined cups and serve garnished with chopped parsley if you like.

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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 286
Calories from Fat 152		(53%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 219mg		73%
Sodium 881mg		36%
Potassium 400mg		11%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 0.4g	1%
	Sugars 8.0g
Protein 22.9g		45%
Vitamin A 1753mcg		35%
Vitamin B6 0.2mg		11%
Vitamin B12 1.5mcg		25%
Vitamin C 18mg		30%
Vitamin E 1mcg		4%
Calcium 155mg		15%
Iron 3mg		16%
detailed view... how is this calculated?

Blue Cheese Shrimp Cocktail