Peeled and deveined shrimp make this fast appetizer even faster to prepare for dipping in my 5-ingredient homemade cocktail sauce.
Thaw the shrimp in the refrigerator overnight and rinse with cold water, then set aside. Or, quick thaw the shrimp by placing them in a bowl then rinsing with cold water for 15-20 minutes, and drain. Chill until ready to serve.
In a small bowl, mix the chili sauce with 1 tablespoon of fresh lemon juice, the horseradish, worcestershire sauce and ground mustard. Slice the rest of the lemon into wedges.
Top a platter with crushed ice cubes and top with the shrimp and lemon wedges. Serve cold with the cocktail sauce on the side.
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