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Shrimp Cocktail with Pineapple

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Easter Fish/seafoo

Ingredients:

  • 2 lb Shrimp (fresh or frozen), cooked, peeled & deveined
  • 2 c Pineapple cubes(fresh or canned)
  • Fresh dill sprigs
  • 2 Lemons, cut in wedges
COCKTAIL SAUCE
  • 3/4 c Chili sauce
  • 1 tb Lemon juice
  • 1 tb Prepared horseradish
  • 1 ts Worcestershire sauce
  • Dash of hot pepper sauce

Directions:

(COCKTAIL SAUCE) In small bowl, combine chili sauce, lemon juice, horseradish, Worcestershire sauce and hot pepper sauce; mix well. Cover and refrigerate for up to two weeks.
 
Just before serving, arrange shrimp and pineapple in cocktail glasses; garnish each with dill and lemon wedge. Spoon tablespoonful cocktail sauce over each, or pass cocktail sauce separately. Makes 12 servings Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook.
 
Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999