Shrimp Salad Hilary - cooking recipe

Ingredients

2 1/2 Tbsp. coarse (kosher) salt
2 lb. medium shrimp (in their shells)
1 lb. thinly sliced Canadian bacon
4 medium tomatoes, peeled, seeded and chopped
1/2 c. finely chopped scallions
2 c. sour cream
2 c. plain yogurt
1/4 c. cognac
1/4 c. prepared Dijon-style mustard
1 tsp. freshly ground pepper
2 small heads romaine lettuce, separated into leaves, rinsed and dried

Preparation

Prepare shrimp.
In a large pot, bring 6 quarts of water to a boil with 2 tablespoons of salt. When the water has reached a rolling boil, add all the shrimp at once. Cook, uncovered, until the shrimp are pink and tender, about 3 minutes. Drain the shrimp into a colander and rinse immediately under cold running water to prevent further cooking; drain well. Shell the shrimp and devein, if desired. Split them in half lengthwise and place in a large bowl.
Cut bacon into 1/2-inch pieces. Add to the shrimp.
Add the tomatoes and scallions.