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.
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.
On individual serving plates, arrange the shrimp on fresh lettuce leaves, or
add cocktail sauce, and serve witha wedge of fresh lemon.