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Ingredients:
- 3 lbs. shrimp, fresh or frozen
- 2 qts. water
- 1/2 cup salt
- 4 lg. bunches curly endive or parsley
- 1 plastic foam cone, approx 2 feet high
- 1 plastic foam square, 12 x 12 x 1-inch
- Cocktail sauce
- .
- Cocktail Sauce:
- 1 1/2 cups catsup
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons horseradish
- 1 1/2 teaspoon sugar
- dash or 2 of hot sauce
- salt and pepper to taste
Preparation:
Thaw frozen shrimp. Place shrimp in boiling salted water. Cover
and simmer about 5 minutes or until shrimp are pink and tender. Drain shrimp; when cool enough to handle, peel shrimp leaving the tail section of the shell on.
Remove sand veins and wash. Refrigerate shrimp to chill thoroughly. Separate and wash endive.
Place in refrigerator to chill. Place cone in the center of the plastic foam square and draw
a circle around the base of the cone. Cut out the circle and insert
cone. Cover base of cone with overlapping leaves of endive. Fasten
endive to the plastic foam with toothpick halves. Start at the
outside edge of the base and work up. Cover fully with greens to
resemble Christmas tree. Attach shrimp to tree with toothpicks.
Combine all
ingredients for cocktail sauce in a decorative bowl and chill.
Provide cocktail sauce for dunking.
Serves 12.
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