1.   I set the glass down on the floor near my chair and forked up some cold shrimp in a spicy sauce.

2.   Buckets of cold shrimp.

3.   It adds flavor to mild dishes like grilled chicken or broiled halibut, and nicely complements roast lamb or cold poached shrimp.

4.   No one ever has too many sauces for cold poached shrimp, but tomato is a cliche and mayonnaise types are too creamy for me.

5.   Remoulade is traditionally served over cold boiled shrimp or chilled lump crab meat on a bed of shredded lettuce as an appetizer.

6.   Serve cold shrimp topped with cold sauce and accompanied by lime wedges.

7.   Serve with cold shrimp.

8.   The combination is wonderful, and it graces the cold shrimp simply and perfectly.

9.   Vichyssoise is usually served as a first course, but you can make it more of a meal by adding some cold grilled shrimp or just a few croutons.