Appetizers

Shrimp Cocktail

This shrimp cocktail recipe was a favorite from the Road's End Restaurant, Lake Havasu California and the
Copper Mine Restaurant, Lake Havasu Arizona. Before the restaurants, the Johnson family served this shrimp cocktail at home, for special occasions. It can also be made with canned shrimp, medium and de-veined.

 (for one serving)

1 cup medium bay, de-veined shrimp (cooked and chilled)
1/2 cup chili sauce
horseradish sauce
1/4 cup finely diced celery
lemon wedge
sprig of fresh parsley

Rinse shrimp in iced cold water, let drain.  In a separate bowl season (to taste) chili sauce with horseradish sauce.  Combine shrimp, sauce and celery. Mix. Serve in a deep, glass sundae dish or beer schooner, garnish with lemon wedge and parsley.

Robeth Publishing, LLC. Copyright 2012 All Rights Reserved.