Cooked Shrimp With West Texas Cocktail Sauce


2 lb bag Newport Cooked and Peeled Tail on Shrimp, thawed
10 oz Ketchup
1 tsp Horseradish
1 Tbsp Chipotle Chili
½ tsp Worcestershire Sauce
1 Lemon
Cucumber Slices for Garnish
Salt and Pepper to Taste


  1. Thaw the cooked shrimp overnight per instructions on the package.
  2. West Texas Cocktail sauce: Mix ketchup, horseradish, chipotle, Worcestershire Sauce, salt, pepper and juice of the lemon.
  3. Arrange cucumber slices on a platter, top with shrimp and dollop the West Texas Cocktail sauce on the shrimp.