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Sauce is just right for this traditional dinner appetizer. So elegant in appearance. Set at each place before calling guests.
Seafood Sauce:
1/2 cup chili sauce
1/3 cup ketchup
2 tbsp. sweet pickle relish
1 tsp. prepared horseradish
1/2 tsp. worcestershire sauce
1/2 tsp. lemon juice, fresh or bottled
1/4 tsp. seasoned salt
2 cups torn lettuce, lightly packed
40-48 jumbo shrimp, peeled, deveined, tail intact
Serves 8
Seafood Sauce:
Stir first 7 ingredients in small bowl.
Chill until ready to assemble.
Makes 3/4 cup sauce.
Divid lettuce among 8 sherbet dishes.
Spoon about 2 tbsp. seafood sauce in center.
Hook 5 or 6 shrimp around top outside edge of each cherbet with tails hanging downward.
Seafood Sauce:
1/2 cup chili sauce
1/3 cup ketchup
2 tbsp. sweet pickle relish
1 tsp. prepared horseradish
1/2 tsp. worcestershire sauce
1/2 tsp. lemon juice, fresh or bottled
1/4 tsp. seasoned salt
2 cups torn lettuce, lightly packed
40-48 jumbo shrimp, peeled, deveined, tail intact
Serves 8
Seafood Sauce:
Stir first 7 ingredients in small bowl.
Chill until ready to assemble.
Makes 3/4 cup sauce.
Divid lettuce among 8 sherbet dishes.
Spoon about 2 tbsp. seafood sauce in center.
Hook 5 or 6 shrimp around top outside edge of each cherbet with tails hanging downward.
