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Bloody Mary Sauce:
1 cup chili sauce
Juice of 1 lemon
3 tablespoons vodka
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish (not sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
24 large cooked shrimp, peeled and de-veined, tails left intact
Lemon wedges
I think this sauce is best made several days ahead; refrigerate until ready to serve. I love serving things like shrimp cocktail and veggies and dip in small glasses.
Directions
In a medium bowl combine all the sauce ingredients; season with salt and pepper. Cover and refrigerate until ready to serve. Spoon a little sauce into a shot glass or other small glass; top with 1-3 shrimp. Serve with lemon wedges.
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