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Clean the shrimps and keep the tails on.
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Boil water in a pot and add shrimps for 30 seconds until pink and translucent. Then place them immediately into an ice bath.
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Place crushed ice around a large serving plate and place the shrimps on top.
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In a small bowl, mix the cocktail sauce and the Lee Kum Kee Minced Garlic.
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Serve that alongside the shrimp and garnish with a lemon wedge.