12large tail-on shrimpcooked, peeled and deveined. Leave tail on. *
12romaine lettuce leaves
1tsplemon zestabout one whole lemon zested
juice of one lemon
cocktail saucerecipe below
12mini parfait glasses
For Cocktail Sauce:
1cupketchup
3tbsphorseradishor more to taste
3tspfresh lemon juice
1/2tspWorcestershire 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
To cook shrimp, bring just enough salted water to cover the shrimp to a boil in a large pot. Add shrimp and boil until pink and opaque (1-2 minutes). Transfer to an ice bath to stop the cooking process and chill.
Shrimp cocktail is meant to be enjoyed ice cold, so if you aren’t eating them immediately, keep the shooters over ice for guests to grab as they please.
If you’re using a bag of frozen cooked shrimp, defrost it in the fridge overnight. Once thawed, give the shrimp a quick rinse under cold running water and dry well.
A piping bag with a large tip is helpful for filling the mini glasses with cocktail sauce. You can also use a small spoon.