
INGREDIENTS:
- 1 pack easy peel Marina Del Ray Argentinian shrimps
- 1/2 cup of Ketchup
- 2 tbs of prepared horseradish
- 1 tbs of lemon juice
- 1 tbs of hot sauce
- 1 tbs of Worcestershire
- 1 lemon cut in half
- Lemon Wedges
PREPARATION:
- In a large pot of boiling water, add the lemon cut in half and season with salt.
- Cook the shrimps for 3 minutes and transfer to a bowl with cold iced water
- Peel the shrimps and keep the tail
- In a small bowl, combine the Ketchup, horseradish, lemon juice, hot sauce, Worcestershire, and the lemon zest
- In a cocktail glass, place the sauce in the middle, and the shrimps around the glass. Serve chilled with lemon wedges