|Low sodium ketchup||2⁄3 Cup (10.67 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Prepared white horseradish||2 Teaspoon, drained|
|Hot red pepper sauce||1⁄4 Teaspoon|
|Water||3 Cup (48 tbs)|
|Crab boil||4 Teaspoon (Pickling Spices)|
|Peeled deveined shrimp||1 Pound, tails left on (Large)|
|Crushed ice||2 Cup (32 tbs)|
1. ln a small serving bowl, mix the ketchup, chili sauce, horseradish, and red pepper sauce until well blended. Cover and refrigerate.
2. In a large saucepan, bring the water and crab boil to a boil over high heat and continue boiling, uncovered, for 5 minutes. Stir in the shrimp, lower the heat, and cook, uncovered, for 3 minutes or just until the shrimp turn pink. Drain in a colander, cool under cold running water, and transfer to a shallow dish. Cover with plastic wrap and refrigerate for at least 30 minutes or until cold. (These can be prepared up to 8 hours in advance.)
3. To serve, place the bowl of cocktail sauce in the center of a large serving platter and float a few shrimp on the sauce for garnish. Line the platter with the crushed ice, then attractively arrange the shrimp with tails pointing toward the edge of the platter. Serve immediately. Makes about 24 shrimp and 1 cup of sauce.