Glazed Spicy Shrimp
|Unflavored gelatin||1 Tablespoon|
|Catsup||2⁄3 Cup (10.67 tbs)|
|Chili sauce||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Onion powder||1⁄8 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Cayenne pepper||1 Dash|
Peel and devein shrimp, and chill.
Soften gelatine in 1/4 cup cold water, then dissolve over boiling water.
Combine remain- ing ingredients, then add gelatine.
Chill until syrupy.
Spear each shrimp with a toothpick and dip into spicy sauce.
Stick into a grapefruit or cabbage.
If desired, you can dip them twice to build up the amount of spicy coating.
Chill until ready to serve