Appetizer
Shrimp Cocktail

This recipe was featured on "You're the Chef" episode #111. Buy this episode from WVIA.

Yield: 24 shrimp

Ingredients:

Cocktail Sauce
1/2 c.	chili sauce
1/2 c.	ketchup
1 Tbsp.	Worcestershire sauce
1/4 c.	horseradish, prepared
to taste	salt and pepper
Louis Sauce
1/2 c.	mayonnaise
1/2 c.	ketchup
2 Tbsp.	brandy
Shrimp
24 each	shrimp, raw, 21-25 (large preferred, but not required)
2 c.	water
1 each	12 oz. bottle of beer, lager, Pilsner or ale
1/2 c.	onion, sliced
2 each	lay leaves
1/2 tsp.	whole peppercorns
1/2 tsp.	mixed dried herbs and spices (oregano, basil, thyme, chives, red pepper flakes, etc.)

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Cocktail Sauce procedure:
Thoroughly combine all ingredients and chill. This sauce can be made several days ahead of time.

Louis Sauce procedure:
Thoroughly combine all ingredients and chill. This sauce can be made several days ahead of time.

Shrimp procedure:
Thaw and clean your shrimp by removing the shell, feet and sand vein. Leave on the shell tail. This process should be done just before you cook your shrimp.

Add the water, beer, onion and spices to a 2 qt. sauce pot. Bring the liquid to a boil over high heat. Add the shrimp and cook them until the liquid just returns to a boil. Immediately drain off all of the liquid and place the shrimp into ice cold water or ice water until they are completely that are mixed in with the shrimp can be removed after they are cold. This process can be completed one day ahead. Keep your shrimp cocktail refrigerated until service.