Here is a picture of compressed Key West Pink shrimp which we served with tender cocoa nibs, sorrel leaves and a condensed milk-hot chili sauce, (ironically a play off Grandma Kitty's shrimp cocktail served with a sauce of mayonnaise, horseradish and ketchup.) I may find a horse's head awaits me up in Longmeadow for giving away this trade secret.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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