| 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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