Thaw shrimp ring according to package directions; remove tails. Halve shrimp lengthwise; set aside. In bowl, combine 4 cups (1 L) thinly sliced cabbage, 1 cup (250 mL) shredded carrot and ¾ cup (175 mL) thinly sliced red onion; season with ¼ tsp (2 mL) each sea salt and pepper. Stir in cocktail sauce from shrimp ring and 2 tbsp (30 mL) red wine vinegar until well combined; set aside. Wash and thoroughly dry ½ cup (125 mL) each mint and cilantro, reserving leaves and discarding stems.

To assemble: Working 1 sheet at a time, soak rice paper wrap in lukewarm water for 15 to 20 sec. to soften; shake off excess water and lay wrap on clean work surface. In centre of wrap, arrange ½ cup (125 mL) vegetable mixture, a few mint and cilantro leaves and 3 pieces shrimp. Roll wrap halfway into cylinder shape; fold edges over and roll tightly to seal. Repeat with remaining wraps. Loosely cover with damp paper towel; refrigerate until ready to serve. Slice rolls in half and arrange on platter. Serve with sauce for dipping.

2b:T550,

Compliments Naturally Simple Cooked Pacific White Shrimps with Cocktail Sauce 312 g + frozen cranberries + lime + bunch each dill, parsley, sage and rosemary

Add some festive fun to the holiday table—plus loads of appetite appeal—with our cranberry-studded ice ring and fresh herb wreath!

Instructions

Boil a kettle of water and let cool to room temperature. Add ½ in. (1 cm) of the water to Bundt pan. Scatter 1 cup (250 mL) cranberries around pan; slice 1 lime thinly and arrange slices over top, letting them float randomly. Place pan in freezer for 1 to 2 hr. Add 1-in. (2.5 cm) more water to pan; return to freezer to freeze solid.

Thaw shrimp ring according to package directions. Cut circle of parchment paper slightly bigger than shrimp ring to use as template for decorating. Set template on rimmed round serving tray to use as size guide for building decorative wreath. (The rim will help contain water