Shrimp Cocktail Platter

This is a quick and easy appetizer for Christmas or New Year’s Eve. You can make it hours ahead and it is so much easier than you would ever think, and it looks so impressive.

Shrimp Cocktail Platter

1 lemon, cut into 8 wedges

8 cups water

¼ yellow onion

1 Tablespoon minced garlic

1 bay leave

¼ cup sugar

2 pounds shrimp, thawed, peeled, and deveined

Cocktail Sauce

1 ½ Cups Heinz Chili sauce (12 oz bottle)

1 ½ Cup Heinz Ketchup

1 Tablespoon Lea & Perkins Worcestershire Sauce

dash white pepper

1 Tablespoon Horseradish Sauce (or more if you like it hotter)

1 Tablespoon lemon juice

Mix cocktail sauce ingredients together in small mixing bowl. Refrigerate until ready to serve.

Prepare in a large bowl ice water, set aside.

In a large saucepan place in the lemon, water, onion, garlic, bay leave, and sugar. Bring to a boil.

Add the shrimp to the boiling water and cook for only 2 minutes or until the shrimp is pink. Remove quickly and place in the ice water for 5 minutes. Remove from the ice water and refrigerate until ready to serve.

To serve: Place shrimp onto a large platter and serve with the cocktail sauce on the side. Put a spoon into the cocktail sauce so that people will serve onto their small plates and not double dip.

You can also serve on individual plates over shredded lettuce or diced celery.

*Gluten Free and Dairy Free as written.

Jan Dairy Keen