Shrimp Cocktail

Wednesday 5 January

Something simple from the freezer before heading out to Texas for the AIA/APA convention. Just boiled up a pound bag of raw (defrosted) shrimp, and served it with the classic red cocktail sauce, made of ketchup dosed with hot white horseradish (ours comes from Mr. Gene Greens, the Mustard King of Findlay Market). Oh, and some lemon wedges for squirting - on the shrimp, or into your own eyes, depending on how good your aim is.