| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, *tabasco | 1 | Servings | ||
INGREDIENTS
| 1 | Clove garlic; minced | |
| 1 | Green onion; finely chopped | |
| 1 | tb | Finely chopped chives |
| 2 | tb | Olive oil |
| 2 | tb | Fresh lemon juice |
| 1 | ts | TABASCO pepper sauce |
| 2 | tb | Ketchup |
| 2 | tb | Prepared horseradish |
| 1 | ts | Dijon mustard |
| Salt to taste |
INSTRUCTIONS
2 pounds medium shrimp, cooked, peeled and deveined In large bowl, combine all ingredients except shrimp. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Remove to serving bowl and serve with toothpicks. For a more elegant presentation, skewer each shrimp with a toothpick from tail to head, making a crescent shape, and arrange on platter. Makes 30 to 40 shrimp. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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