Shrimp Cocktail With Tangy Dip
|Medium shrimp||1 Pound|
|Water||2 Cup (32 tbs)|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Catchup||1⁄3 Cup (5.33 tbs)|
|Prepared white horseradish||2 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Lemon pepper seasoning||1⁄8 Teaspoon|
|Lemon||1 (For Garnish)|
|Boston lettuce leaves||6|
1. Shell and devein shrimp. In 2-quart saucepan over high heat, heat water and salt to boiling. Add shrimp; heat to boiling. Reduce heat to medium; cook shrimp 1 minute, until shrimp are tender and turn pink; drain.
2. In small bowl, mix chili sauce, catchup, horseradish, lemon juice, and lemon-pepper seasoning. Cover shrimp and sauce and refrig erate at least 1 hour or until shrimp are well chilled.