Cooking Instructions
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Step 1
Peel and grate the
Horseradish (1 Tbsp)
into a large bowl.
Step 2
In the same large bowl, add
Avocado (1)
,
Tomatoes (1 1/2)
,
Scallions (2)
,
Garlic (1 clove)
,
Shallot (1)
,
Cucumbers (3/4 cup)
,
Celery (1/3 cup)
,
Worcestershire Sauce (1 tsp)
,
Ketchup (1 cup)
,
Fresh Thyme Leaves (3 sprigs)
,
Fresh Cilantro (1 Tbsp)
,
Brown Sugar (1 tsp)
,
Salt (1/4 tsp)
, and
Finely Ground Black Pepper (1/4 tsp)
.
Step 3
Add the juice of the
Lemon (1)
and
Lime (1/2)
, then add
Tabasco® Original Red Pepper Sauce (1 tsp)
.
Step 4
Stir well and chill for 1-2 hours. Taste after it has been chilled to see if you need to add more salt to your liking.
Step 5
For a quick fix, use the frozen (cooked)
Peeled Prawns (12 oz)
you can get at the grocery stores. Thaw, rinse with cool water and pat dry with paper towels.
Step 6
To serve, put the cocktail sauce in the shooter glasses and place a shrimp in each glass. You can also pour the cocktail sauce in a big martini glass and arrange the shrimps on the side of the glass.
