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.
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.