Swedish Pickled Shrimp

450 g/1 lb cooked, peeled shrimps
6 black peppercorns, crushed
1/2 teaspoon chopped thyme
I bay leaf
150 nil//t pint tarragon vinegar
1 lettuce
HI leaves, to garnish

The shrimps may be fresh, or thawed frozen ones which have been well drained. Put the shrimps in a howl and sprinkle with the crushed peppercorns and the thyme. Put the bay leaf on top and pour on the tarragon vinegar. Chill in the refrigerator for 2 hours.

Arrange a bed of lettuce leaves in 4 individual serving bowls. Drain the shrimps and arrange a mound of them on each bed of lettuce. Sprinkle with dill leaves. Serve with thinly sliced brown bread or crispbread.

SERVES 4