Simple Shrimp Cocktail
by Kathleen Morrison
SERVINGS
6 servings scale / convert
INGREDIENTS
36 lg. shrimp, cooked, shelled and chilled
6 lettuce leaves, trimmed
Sauce
1/2 cup catsup
1/2 cup horseradish
1 tbsp. Lea & Perrins Worcestershire sauce
1/2 tsp. salt
1 tbsp. lemon juice
1/2 tsp. tabasco sauce
INSTRUCTIONS
Combine all ingredients to make sauce. Arrange shrimp on lettuce leaf on a small plate. Serve with cocktail sauce on the side for dipping.
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