Shrimp Cocktail Shriner

Shrimp Cocktail Shriner

2 pounds cooked, peeled deveined shrimp )16 to 20 count per pound) 1 bottle cocktail sauce (12 oz) Red pepper sauce Prepared horseradish

Fill a large bowl with crushed ice. Pour cocktail sauce into small bowl. Season to taste with red pepper sauce and horseradish. Nest bowl in center of ice. Arrange shrimp on ice. Serve with toothpicks. Serves 8, about 4 each. Source: Unknown

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