Yield: 8 Servings
2-1/2 lb Shrimp; large, Shelled and deveined
6 Peppercorns
2 Lemon peel; 1″strips
1 Bay leaf
Bibb lettuce
Salt
SAUCE
2/3 cup Chili sauce
1/3 cup Ketchup
12 teaspoon Horseradish; prepared
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Soy sauce
1/2 teaspoon Lemon juice
1 ds Tabasco; or to taste
Add enough cold water to cover shrimp by 1 “. Add peppercorns, lemon peel, bay leaf and salt. Bring to boil high heat and boil shrimp 30 seconds or until just turn pink and just cooked. Drain and refesh under running cold water and drain them thoroughly.
Sauce:
In a bowl combine all ingredients and chill. Line cocktail glasses with Bibb lettuce and add 1 tablespoon sauce to each glass. Divide shrimp among the glasses and garnish them with the remaining sauce and a slice of lemon.