12large tail-on shrimpcooked, peeled and deveined. Leave tail on. *
12romaine lettuce leaves
1teaspoonlemon zestabout one whole lemon zested
juice of one lemon
cocktail saucerecipe below
12mini parfait glasses
For Cocktail Sauce:
1cupketchup
3tablespoonhorseradishor more to taste
3teaspoonfresh lemon juice
½teaspoonWorcestershire sauce
dash salt
dash Tabasco sauce
Instructions
Add all cocktail sauce ingredients to a bowl and mix until well combined. Refrigerate until ready to assemble shooters.
Place a small romaine leaf into each mini parfait glass. Add cocktail sauce and place shrimp on top. Squeeze a little lemon juice over each shrimp and top with a little lemon zest. Chill until ready to serve.
Notes
*You can also use frozen cooked shrimp, just thaw according to package directions