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Cajun Shrimp Cocktail
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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:

    1. Into a mixing bowl mix first 14 ingredients, combining well; let stand for 3 hours, tightly covered in refrigerator
    2. Place shrimp into sauce, cover and return to refrigerator for 1 hour
    3. Spread lettuce into plates and spoon equal amount of shrimp and sauce on each plate; garnish with lemon wedge

    Serves 4
     
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