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1 pack easy peel Argentinian shrimps Marina Del Rey
1/2 cup of ketchup
2 tbsp of prepared horseradish
1 tbsp of lemon juice
1 tbsp of hot sauce
1 tbsp of Worcestershire
1 lemon cut in half
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.
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