Shrimp Cocktail

CHILLED SHRIMP COCKTAIL

LongHorn Steakhouse Copycat Recipe

For the Shrimp:

2 tablespoons Old Bay Seasoning

1 lemon, halved

1 teaspoon granulated garlic

1 clove garlic, finely minced

1/2 teaspoon chili powder

1 teaspoon salt

24 extra large tail-on raw shrimp (more if you are using smaller shrimp)

For the Cocktail Sauce:

1/2 cup Heinz chili sauce

1 cup ketchup

1 tablespoon horseradish

1 dash Worcestershire sauce

juice of 1/2 lemon

1/2 teaspoon Tabasco

1/2 clove garlic, finely minced

1 tablespoon cilantro, chopped

To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.

Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.

Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on) Drain and serve with the cocktail sauce.