Serves 15

Ingredients
1 pound uncooked shrimp (U-16-21 size) in the shell, deveined if available
15 small romaine, endive, or baby kale leaves
Cucumber sticks
½ cup Ketchup
2 teaspoons prepared grated white horseradish
1 teaspoon lemon juice
Lemon wedges

Boil shrimp in salted water with a bay leaf till opaque, about 4 minutes. Mix ketchup with horseradish and lemon juice. In shot glasses place the greens and cucumber sticks at the back of the glass, add a spoonful of the horseradish sauce, then shrimp and lemon wedge.