Cocktail Sauce:
1 pint chili sauce
2 ounces tomato juice
2 ounces prepared horseradish
1/2 tsp. white pepper
1 tsp. salt
1 tsp. dry mustard
Juice of 1/2 lemon
1 Tbsp. Worcestershire Sauce
Combine all ingredients and blend well.
Shrimp:
1 lb. shrimp in the shell (16/20 size)
2 Tbsp. salt
1 gallon water
1 lemon, cut in half
Place the water, salt, and lemon in a large pot and bring to a boil. Add the
shrimp and cook for 3-5 minutes. Drain in a colander and chill under cold
running water. Peel and devein the shrimp.
To assemble:
On individual serving plates, arrange the shrimp on fresh lettuce leaves, or
shredded lettuce,
add cocktail sauce, and serve witha wedge of fresh lemon.
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