MEDITERRANEAN FONDUE
- 1 lb. shelled shrimp
- juice of 1 lemon
- 8 oz. Gruyere cheese
- 2 pints chicken stock
- 1/4 cup chopped dill
- pinch cayenne pepper
- 1/2 tsp. pepper
- 1/2 tsp. sugar
- 2 onions
Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop onions. Grate cheese. Pour stock into metal fondue and heat. Add grated cheese and stir over low heat until melted; do not boil. Remove from heat, stir in onions, dill, cayenne, sugar and pepper. Bring pan to table and place on spirit burner. Drain shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1 minute, then eat. Serve with slices of crusty Italian bread, hot.