To half a pint of drawn-butter sauce add one-third of a pint of picked
boiled shrimps, whole, or chopped a little. Add at last moment a few
drops of lemon-juice, and a very little Cayenne pepper. Let the sauce
_simmer_, not boil. Some add a tea-spoonful of anchovy paste; more,
perhaps, prefer it without the anchovy flavor.
Shrimps are generally sold at market already boiled. If they are not
boiled, throw them into salted boiling water, and boil them until they
are quite red. When cold, pick off the heads, and peel off the shells.
Always save a few of the shrimps whole for garnishing the dish.