2 to 4as a main course with vegetables and rice .
By Irene Kuo
A marvelous cold shrimp dish that I especially like because it can be done in advance and its flavor improves with standing. The crackling shells are left on, giving the meat protection and a richer flavor, as well as slowing down the eating so that you can enjoy the texture and aromatic sauce between sips of wine. A popular dish in the East on a cold buffet, here the pink-orange shrimp speckled with dark green scallions could be piled into a pyramid and surrounded by assorted meats, poultr