Cocktail Sauce For Shrimp

• 1 (12 oz.) bottle chili sauce, chilled
• 4 to 6 oz. ketchup (Heinz hot ketchup is great!)
• 1 jar cream-style horseradish, chilled
• 1 to 2 lemons, cut into wedges
• 1 to 2 stalks celery, minced
• 1 to 2 green onions, minced
• bay shrimp

1. Make Sauce:
2. Combine chili sauce, ketchup and horseradish to taste, at least 1 tablespoon.
3. Keep adding horseradish until you get the right amount of "zip!"
4. Add juice from about 1/6 lemon. Mix thoroughly and chill for several hours.
5. Mince celery and green onion.
6. Store separately in the refrigerator to crisp.
7. When ready to serve, fill cocktail glasses or wine glasses with bay shrimp. (The amount of shrimp you will need will depend on the size of your serving glass.)
8. Sprinkle shrimp with a little celery and green onion.
9. Top with cocktail sauce.
10. Add a squeeze of lemon and garnish with lemon wedge.
11. Offer extra sauce at table.
12. Omit celery and onion to use as a dip for large (peel and eat type) shrimp.

chili sauce, ketchup, horseradish, lemons, stalks celery, green onions, bay shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718206 (may not work)