Shrimp Cocktail with Pineapple

• 2 lb. shrimp (fresh
• frozen), cooked, peeled and deveined
• 2 cups pineapple cubes (fresh
• canned)
• fresh dill sprigs
• 2 lemons, cut in wedges
• 3/4 cup chili sauce
• 1 tbsp. Lemon juice
• 1 tbsp. prepared horseradish
• 1 tsp. Worcestershire sauce
• Hot pepper sauce, dash

1. COCKTAIL SAUCE: In small bowl, combine chili sauce, lemon juice, horseradish, Worcestershire and hot pepper sauce; mix well.
2. Cover and refrigerate for up to 2 weeks.
3. Just before serving, arrange shrimp and pineapple in cocktail glasses; garnish each with dill and lemon wedge.
4. Spoon tablespoonful cocktail sauce over each, or pass cocktail sauce separately.
5. Makes 12 servings.
6. The Canadian Living Entertaining Cookbook

shrimp, pineapple, dill sprigs, lemons, chili sauce, lemon juice, horseradish, worcestershire sauce, pepper sauce

Taken from www.foodgeeks.com/recipes/20910 (may not work)