RECIPE #4024 - SHRIMP SHOOTERS - Thursday, August 2, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

Chef Christopher Newton/Chef Christopher's Catering

COCKTAIL SAUCE

1/2 cup ketchup

1 T fresh horseradish

1 T vodka

salt

pepper

Worcestershire sauce

Tabasco sauce

Mix all ingredients. Chill 1-2 hours before of serving.

SHRIMP SHOOTERS

3-4 large cucumbers

1/2 lb jumbo shrimp

1 carrot

3-4 pieces celery

1 lemon

1 T olive oil

1 t fresh garlic

fresh dill

salt

Place shrimp in boiling water with 1/2 a lemon. Cook until no longer translucent. Shock in bowl of ice water. Drain. Marinate with oil, garlic, lemon, salt and fresh dill. Peel cucumber. Cut into 3-inch sections. Core out center with paring knife. Fill with cocktail sauce. Add shrimp and garnish with carrot, celery and dill.