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Seafood: Fresh Shrimp Served On Ice w/ Homemade Cocktail Sauce

Source of Recipe

Peggy B.

Frozen cooked, cleaned, shrimp with tails-on, thawed (61 to 70 count)
Crushed Ice
fresh parsley for garnish
lemon wedges for garnish

Place cocktail sauce (recipe below) in a martini glass. Place glass on a flat, large attractive platter. Cover the platter completely with crushed ice. Place the thawed shrimp atop the ice and serve. (Place a small dish close by for guests to deposit the tails).

COCKTAIL SAUCE
1/2 cup Chili Sauce or Catsup
2 Tablespoons Beaver hot Cream Style Horseradish grated horseradish root
1/4 teaspoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons fresh lemon juice
4 drops Tabasco
1/2 teaspoon Worcheshire Sauce
2 garlic cloves, minced

Combine all ingredients in a bowl according to taste and blend well. Adjust seasoning, if necessary. Cover and refrigerate sauce overnight to develop the flavors.

Yield: 2/3 cup