Sauce is just right for this traditional dinner appetizer. Allow 5 to 6 shrimps per person.
Seafood sauce
1/2 cup Chili Sauce 125 mL
1/3 cup Ketchup 75 mL
2 tbsp Sweet pickle relish 25 mL
1 tsp Prepared horseradish 5 mL
1/2 tsp worcestershire sauce 2 mL
1/2 tsp Fresh lemon juice 2 mL
1/4 tsp Seasoned Salt 1 mL
40-48 Cooked Jumbo shrimp, peeled, deveined, tail intact. 40-48
  Torn lettuce, lightly packed.  

Seafood Sauce:

Stir first 7 ingredients in small bowl.  Chill until ready to assemble.  Makes 3/4 cup [175 mL] sauce.

Divide lettuce among 8 sherbet dishes. Spoon about 2 tbsp. [30 mL] seafood sauce in center. 
Hook 5 or 6 shrimp around top outside edge of sherbet with tails hanging downward.

Reprinted from Company's Coming for Christmas© Company's Coming Publishing Limited
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