Classic Shrimp Cocktail

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Classic Shrimp Cocktail

Cold tender shrimp served on ice with cocktail sauce, lemon and a sprig of lemon thyme. A signature item to feature any time of the year.

Serves: 4-6

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	Ingredients Cocktail Sauce 1-1/2 cups catsup 1-1/2 cups chili sauce 1/3 cup fresh lemon juice 1/3 cup horseradish, prepared 3 Tbsp celery, minced 3 Tbsp green onion, minced 1 Tbsp Worcestershire® sauce 1 tsp chile pepper Cocktail Sauce 1-1/2 cups catsup 1-1/2 cups chili sauce 1/3 cup fresh lemon juice 1/3 cup horseradish, prepared 3 Tbsp celery, minced 3 Tbsp green onion, minced 1 Tbsp Worcestershire® sauce 1 tsp chile pepper Serving Crushed ice Lemon slices Lemon thyme sprig or baby salad greens tomatoes, chopped Olive oil and balsamic vinegar, optional

Method

Peel and devein shrimp, leaving tails on. Cook shrimp in boiling water until opaque (see cooking times below). Remove from water and plunge in ice water. Drain immediately and refrigerate.

Cocktail Sauce
Combine catsup, chili sauce, lemon juice, horseradish, celery, green onion, Worcestershire® sauce and chile pepper; refrigerate. (Makes 3 cups.)

To Serve
Fill small bowl with sauce and place in crushed ice, in the middle of a cocktail glass. Arrange shrimp around edges of glass. Garnish with lemon slices and lemon thyme or greens.

Cooking times for shrimp
Small-Med               Med-Lrg           Lrg-Extra
(51/60-smaller)       (21/25-41/50)       (U/10-16/20)
1-1/2 - 2 min.          2-1/2 - 3 min.        3-1/2 - 4 min