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David Burns


1lbs. Shrimp (cooked, peeled)
6 ounce Ketchup
1 Lemon (juiced)
1 tsp. Worchestshire sauce
1 tsp. Horseradish


  1. Rinse and drain shrimp
  2. In a small mixing bowl combine ketchup, the juiced lemon, Worchestshire sauce and horseradish
  3. Transfer cocktail sauce into a supreme bowl or other appropriate container
  4. Arrange shrimp on a platter or other appropriate serving container
  5. Garnish with celery sticks and/or lemon wedges.

Yield: 5 Servings

Nutritional Information:

87 Calories
1.19 Fat
12.1 Protein
24.2 g Carbohydrate
1.3 g Fiber