1½poundslarge shrimpcooked, tail-on, rinsed with cold water
Instructions
In a small bowl, add 1 cup ketchup, 1 teaspoon lemon juice, and prepared horseradish to taste.
Using a spoon, mix the sauce until smooth.
Place 1½ pounds cooked shrimp (tail-on) on a serving platter in a single layer.
Cover the sauce and refrigerate at least 30 minutes to chill and let flavors meld.
Chill the platter of shrimp until ready to serve.
Spoon the chilled sauce into a small bowl for dipping and place it on the platter with the shrimp.
Store leftover sauce in a sealed container in the refrigerator.
Notes
3 WW Points
Tips and Tricks
Chill time - Let the sauce rest in the refrigerator at least 30 minutes so the flavors mellow and blend.Shrimp thawing - If using frozen cooked shrimp, thaw in the refrigerator overnight or under cold running water, then pat dry before arranging.Presentation - Arrange shrimp around the sauce bowl with lemon wedges for a clean, classic platter.
Storing
Storage - Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Keep cooked shrimp refrigerated and use within 3 to 4 days.Freezing - You can freeze cooked shrimp for up to 3 months, but thawed shrimp may be softer. Thaw in the refrigerator before serving.