Ingredients
½ cup ketchup
½ cup chili sauce (I like Thai hot)
½ teaspoon fresh lemon juice, or more to taste
½ tablespoon horseradish
12 Shrimp, peeled and deveined (we recommend size 26/31)
Lemon wheels for garnish
Preparation
Combine all cocktail sauce ingredients in a serving bowl and stir to blend, set aside. Bring large pot of water to boil. Add shrimp and cook for 3-4 mins until pink. Drain and put shrimp in an ice bath. Use funnel to pour cocktail sauce into shot glasses. Garnish each shooter with one shrimp and one lemon wheel. Serve immediately.
