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This is a great summertime patio appetizer proceeding a nice light lunch. You might also consider adding a container of the Zatarain's Shrimp and Crab Boil to the boiling water when preparing shrimp; this will allow the shrimp to be the 'star of the show' with the numerous other ingredients. . .
Ingredients:
1 cup ketchup
½ cup chili sauce
¼ cup horseradish sauce
2 tsp Tabasco sauce
½ cup celery, minced
1 clove garlic, minced
2 whole green onions, minced
2 TBS fresh parsley, minced
1 tsp salt
1 tsp black pepper
1 TBS Worcestershire sauce
½ tsp basil
1 whole bay leaf, finely crushed
2 TBS fresh lemon juice
1 pound boiled shrimp, peeled and deveined
½ head lettuce, shredded
Lemon wedges for garnish
Directions:
- Into a mixing bowl mix first 14 ingredients, combining well; let stand for 3 hours, tightly covered in refrigerator
- Place shrimp into sauce, cover and return to refrigerator for 1 hour
- Spread lettuce into plates and spoon equal amount of shrimp and sauce on each plate; garnish with lemon wedge
Serves 4 |
