Preparation:
For Shrimp Cocktail: Do not force thaw under water. Place bag of shrimp in refrigerator overnight to thaw or empty shrimp into a bowl of cool water until thawed. Drain, cover and chill in refrigerator for an hour before serving.

As a Hot Entrée: Thaw as directed above and blot dry. Place in sauté pan with 2 Tbsp. butter and 3 cloves sliced garlic. Sauté for approx. 3-4 minutes turning once.

Serve hot with melted butter or cocktail sauce.