Retro Prawn Cocktail Shooters

# Ingredient list:

→ Seafood

01 - 16 large cooked shrimp, peeled and deveined with 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 - 0.5 teaspoon hot sauce (e.g., Tabasco)

07 - 0.25 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

# Step-by-step guide:

01 - In a small bowl, thoroughly mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper. Adjust seasoning as needed.

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

03 - Optionally line the bottom of each shot glass with a small leaf of lettuce or a few microgreens.

04 - Distribute approximately one tablespoon of cocktail sauce into each shot glass.

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

06 - Sprinkle fresh chives or parsley over the shrimp and place a lemon wedge on the side.

07 - Present immediately, keeping chilled until served.

# Expert tips:

01 -

They look far more elegant and restaurant-worthy than the five minutes of assembly time they actually demand.
The balance of horseradish heat, Worcestershire depth, and bright lemon keeps your palate genuinely interested with every bite.
They're the rare appetizer that feels celebratory without requiring you to stand over a stove.

02 -

The quality of your prawns matters more than anything else—buy the best you can afford because they're the star, not a supporting player.
Horseradish gets more pungent the longer it sits, so don't make the sauce more than a few hours ahead or it'll become aggressively spicy rather than pleasantly warming.

03 -