Follow these steps for perfect results
Baby Romaine lettuce
outer leaves removed, washed, cut into thin wedges
Uncooked shrimp
peeled, head and tails intact, deveined
Avocado
peeled, stone removed, sliced
Lemon
cut into wedges
Mayonnaise
None
Tomato sauce
None
Lemon juice
None
Worcestershire sauce
None
Tabasco sauce
None
Wash and cut baby Romaine lettuce into thin wedges, removing outer leaves.
Peel and devein uncooked shrimp, leaving heads and tails intact.
Peel, remove the stone, and slice the avocado.
Cut the lemon into wedges.
Arrange lettuce, shrimp, avocado, and lemon wedges onto serving plates.
In a bowl, combine mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, and Tabasco sauce.
Season the cocktail sauce to taste.
Drizzle the cocktail sauce over the shrimp.
Serve immediately.
Expert advice for the best results
Chill the shrimp before serving for a more refreshing experience.
Adjust the amount of Tabasco sauce to your preferred level of spice.
Use high-quality mayonnaise for the best flavor.
Everything you need to know before you start
5 minutes
Cocktail sauce can be made ahead of time.
Serve in a martini glass or on a platter with the shrimp artfully arranged around the avocado and lettuce.
Serve as an appetizer at a party.
Pair with crackers or bread.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A classic appetizer often served at special occasions.
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