This one is just a bit different but sometimes change is good or at least variety is the spice of life. Now see its a bit strange, I do not like seafood period but the rest of the family does so I make it for them. I have been making this for over 30 years and everybody likes it when I make it so I assume its good!!
Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
For Sauce: Blend together mayonnaise, ketchup, yogurt, worcestershire sauce, horseradish, lemon juice, garlic and 1 1/2 teaspoons of chopped parsley. Place this in the fridge to chill.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minuteor until done. Transfer to a cold cookie sheet. Refrigerate immediately.
To serve fold shrimp into the sauce. Place a small amount of shredded lettuce in a glass or bowl. Place sauce with 8 shrimp in it on each bed of shredded lettuce.
Lightly sprinkle a small amount of old bay over the shrimp (optional) then sprinkle with remaining parsley. Serve each with an additional lemon wedge.
Note: You can use a regular plate. But if you want to dress it up by serving in individual trifle bowls, or you can use a Champagne coupe aka saucer or martini glass. For a dressed up casual thing you could serve it in a wide mouth 1/2 pint canning jar. Just be sure and refrigerate it or keep it cold.