Shrimp Cocktail


6 Servings


4 cups water
1/2 teaspoon salt
1 lb. shrimp, shelled and deveined
1/3 cup chili sauce
1/3 cup ketchup
2 teaspoons horseradish
1 1/2 teaspoons lemon juice


1. In saucepan over high heat, boil water and salt; add shrimp
and cook over low heat until shrimp turn pink, about 3 minutes.
Drain and refrigerate.

2. In small bowl, combine chili sauce, ketchup, horseradish and
lemon juice. Cover and refrigerate.

3. Arrange shrimp on a glass plate or individual cocktail glasses.
Serve with lemon wedges and sauce.

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