- 36 Massive sized shrimp
- 32 Ounces Heinz chili sauce
- 12 Tbsp. prepared horseradish
- 2 Lemons, juiced – Zest lemon peel first – then squeeze
- 7 Drops hot sauce, J.L. Mcilhenney
- 1 Small bag dry ice
- In a small bowl, blend the chili sauce, horse- radish, lemon juice, and hot sauce. Place into ramekins and chill before serving.
- Boil off massive sized shrimp and refresh in cold water. Do not de-vien shrimp before or after. Only remove shells. Generously place as many shrimp as possible, in a nice circular fashion, into the ramekins and chill until needed.
- Garnish with lemon zest all over top of ramekin. Advanced chefs and cooks can make lemon “curly cues” or “dragons” out of daikon slivers with cutters for super garnishes.
- At the last second, get all of the water glass- es lined up on the counter. Have the ramekins filled with cocktail sauce and shrimp lined up as well. Get the bag of dry ice out of the freezer that you bought earlier in the afternoon (do not buy it the day before-it will evaporate). Set it on the counter and put on a pair of lady latex gloves (thick). One person assembles the appetizers while the server/waiter brings them out to the dining room for your great dinner! Drop a small amount of dry ice into the water goblet and then it starts! DO NOT BE AFRAID. Put the ramekin on top of the glass and off it goes, harmless but fun and exciting!