1 cup ketchup
1 cup chili sauce
1/3 cup prepared horseradish
2 TB. plus 2 tsp. Worcestershire sauce
2 TB. lemon juice
2 tsp. hot sauce
1/3 cup tequila
salt and pepper
4 lbs. shrimp, deveined and in the shell
Place ketchup thru tequila in a medium bowl. Whisk to combine. Season with salt and pepper to taste.
Chill in refrigerator for at least 1 hour.
Boil about 4 cups water, add shrimp. Cook for about 2 to 3 minutes or until still firm to the touch. Drain
shrimp, place in a bowl and refrigerate until chilled. Serve with Tequila sauce. Serves 2
Source: "Gulf Coast Cookbook" - Randy Wayne White - 2006