Shrimp Cocktail Recipe
This was another Road’s End and Copper Mine favorite. But the recipe
began long before either restaurant opened. As children, my
parents would prepare the shrimp cocktail for special occasions.
On our birthdays we were allowed to choose whatever we wanted for our
birthday dinner. This shrimp cocktail was always included on our
menu.
1 cup medium bay, de-veined shrimp (cooked and chilled)
1/2 cup chili sauce
horseradish sauce
1/4 cup finely diced celery
Lemon wedge
Sprig of fresh parsley
Rinse shrimp
in ice cold water, let drain. In a separate bowl season (to taste)
chili sauce with horseradish sauce. Mix together shrimp, sauce and
celery. Blend well. Serve in a chilled glass beer schooner, garnish with
lemon wedge and parsley. Serves one.