Title: Shrimp Cocktail with Pineapple
Categories: Seafood, Easter
Yield: 12 Servings

2 lb Shrimp (fresh or frozen),
-cooked, peeled & deveined
2 c Pineapple cubes(fresh or
-canned)
Fresh dill sprigs
2 Lemons, cut in wedges

-------------------------------COCKTAIL SAUCE-------------------------------
3/4 c Chili sauce
1 tb Lemon juice
1 tb Prepared horseradish
1 ts Worcestershire sauce
Dash of hot pepper sauce

(COCKTAIL SAUCE) In small bowl, combine chili sauce, lemon juice,
horseradish, Worcestershire sauce and hot pepper sauce; mix well. Cover and
refrigerate for up to two weeks.

Just before serving, arrange shrimp and pineapple in cocktail glasses;
garnish each with dill and lemon wedge. Spoon tablespoonful cocktail sauce
over each, or pass cocktail sauce separately. Makes 12 servings Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining
Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19,
1999