Shrimp On Ice 
Amuse Bouche Recipe

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Serve this 'little bite' to your guests to begin an elegant dinner party

Amuse Bouche Shrimp on ice
source:  recipe and photograph created by
  www.finedinings.com



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Prep Time: 15 min   Total Time: 15 min   Servings: 1

Ingredients:

5 frozen cooked Shrimp thawed, tails intact (71 - 80 count)
crushed ice

fresh Parsley sprig
Cocktail Sauce (follows below)
Martini Glass
Chinese Spoon

Instruction:

Fill a martini glass to the rim with crushed ice; put shrimp on top with tails hanging over the edge; garnish with parsley. Fill a Chinese spoon with sauce and serve.

Sauce
by my son Dave Bucholz

1 tablespoon catsup
1-1/2 teaspoons hot cream style horseradish
pinch of sugar
1/2 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 teaspoon fresh lemon juice
1 drop Tabasco
1/8 teaspoon Worcestershire 
small garlic clove, minced

In a small bowl combine all ingredients mixing well to blend. This can be made in advance; refrigerate to develop flavors until ready to serve.

Wine recommendation: Pinot Gris; Chardonnay

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