by Chef Vaughn
Ingredients:
8 Shrimp (peeled, deveined, tail on, butterflied)
1 Quart water
3 T Lemon Juice
2 T Pickling Spice
½ Cup Ketchup (or chili sauce)
1 T Horseradish
1 T Fresh lemon juice (or Lime Juice)
Salt and Pepper
STEP 1:
In large pot add:
1 Quart Water
3 T Lemon Juice
2 T Pickling Spice
Poach 8 large shrimp in above liquid until red (1 ½-2 minutes)
Place Shrimp in bowl of nugget ice to cool
STEP 2: Cocktail Sauce
MIX:
½ Cup Ketchup (or chili sauce)
1 T Horseradish
1 T Lemon Juice (or Lime Juice)
Pinch of salt and pepper
Serve Shrimp over ice
Garnish with lemon (or Lime) twist and parsley
