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Yield: 4 servings
12 large Shrimp
1/2 cup Chili Sauce
1 tablespoon lemon juice
1/2 cup of Ketchup
1/2 cup Parsley, chopped fine
1/2 cup Horseradish
1 tablespoon Worcestershire sauce
Salt and Pepper to taste
Clean, devein and remove shrimp shell leaving shrimp tails intact. Boil shrimp for about 3 minutes until pink and opaque. Remove from boiling water and chill in ice bath immediately.
Combine all cocktail ingredients to make sauce.
Place 3 shrimps in individual serving dishes with sauce and lemon garnish.