Shrimp cocktail sauce by Amy Tobin

Bloody Mary Sauce:
1 cup chili sauce
Juice of 1 lemon
3 tablespoons vodka
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish (not sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste

24 large cooked shrimp, peeled and de-veined, tails left intact
Lemon wedges

I think this sauce is best made several days ahead; refrigerate until ready to serve. I love serving things like shrimp cocktail and veggies and dip in small glasses.


In a medium bowl combine all the sauce ingredients; season with salt and pepper. Cover and refrigerate until ready to serve. Spoon a little sauce into a shot glass or other small glass; top with 1-3  shrimp. Serve with lemon wedges.