by by Mrs. Claus
2 pounds large cooked shrimp, peeled and deveined (tails on)
1 lemon, sliced
Fresh parsley for garnish
1 cup ketchup
2 to 3 tablespoons prepared horseradish (more for extra heat)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Pinch of salt
In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, and salt.
Adjust the heat level by adding more horseradish if desired.
Refrigerate until ready to serve.
Arrange fresh parsley or other greens around the edge of a large serving platter to create a festive base.
Neatly layer the cooked shrimp in concentric circles or rows.
Tuck lemon slices throughout the platter for color and freshness.
Place a bowl of cocktail sauce in the center.
Chill until serving.
Serving Tips
Serve the shrimp very cold for the best flavor and texture.
Add crushed ice under a second tray if the platter will sit out for more than an hour.
For extra presentation, add sprigs of fresh dill or rosemary.
Optional Variations
Spicy Version: Add hot sauce or extra horseradish to the cocktail sauce.
Citrus Shrimp: Toss the cooked shrimp in a light squeeze of lemon before arranging.
Herbed Platter: Add thyme or rosemary sprigs for aroma and color.
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