Retro Prawn Cocktail Shooters

# List of Ingredients:

→ Seafood

01 - 16 large cooked shrimp, peeled and deveined, tails on

→ Cocktail Sauce

02 - 6 tablespoons ketchup

03 - 2 tablespoons prepared horseradish

04 - 1 tablespoon fresh lemon juice

05 - 1 teaspoon Worcestershire sauce

06 - ½ teaspoon hot sauce (e.g., Tabasco)

07 - ¼ teaspoon smoked paprika

08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1 small lemon, cut into wedges

10 - 1 tablespoon fresh chives or parsley, finely chopped

11 - Optional: lettuce leaves or microgreens for base

# How to Make It:

01 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper in a small bowl. Mix thoroughly and adjust seasoning to preference.

02 - Refrigerate the cocktail sauce for at least 15 minutes to enhance flavor integration.

03 - If using, place a small piece of lettuce or a few microgreens at the bottom of each shot glass.

04 - Spoon approximately 1 tablespoon of cocktail sauce into each shot glass.

05 - Drape two shrimp over the rim of each glass, tails outward for easy handling.

06 - Sprinkle chopped chives or parsley atop and place a lemon wedge on the side.

07 - Serve immediately, keeping chilled until ready to enjoy.

# Expert Advice:

01 -

Looks fancy enough to impress but takes just twenty minutes from start to serve.
The homemade cocktail sauce tastes worlds better than anything bottled, with a perfect balance of heat and tang.
Perfect finger food that feels elegant without being fussy or pretentious.

02 -

The cocktail sauce absolutely needs that fifteen-minute chill time—it tastes flat and harsh if served warm, but transforms into something rounded and balanced in the cold.
Buy your prawns already cooked and peeled from a good fishmonger or seafood counter; it's the biggest time-saver and you can focus on the sauce instead.

03 -