PICK UP

4          ea        shrimp, U8, steamed
1          ea        celery heart
1          ea        lemon belly
45        gm       sauce, cocktail

PLATE – Lions Head on Doily on Lg Round SVB, shrimp fork

Identify 4 similar shrimp and confirm quality. Fill Lions head with crushed ice and insert shrimp necks equidistant from each other. Insert the celery heart in the center of the ice and the lemon directly behind. Move to plate over doily, add cocktail sauce to plate and place fork into ice. Serve immediately

SAUCE, COCKTAIL

150      gm       horseradish, box grated
230      gm       lemon juice
1000    gm       ketchup
56        gm       worcestershire sauce
10        gm       maldon salt

METHOD:

Combine grated horseradish and lemon juice, let sit 8 minutes and reserve. In a mixing bowl combine horseradish/ lemon juice mix with remaining ingredients and mix until fully combined. Taste, adjust seasoning if needed.