1 plastic foam square, 12" x 12" x 1" For Cocktail sauce :
1½ cup catsup
1 tbsp lemon juice
1 tbsp Worcestershire sauce
2 tbsp horseradish
1½ tspn sugar
1 dash hot sauce
salt and pepper, to taste
Preparation & Cooking Instructions
Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer
about 5 minutes or until shrimp are pink and tender. Drain. Peel shrimp leaving
the last section of the shell on. Remove sand veins and wash. Chill. Separate
and wash endive. Chill.
Place cone in the center of the plastic foam square and draw a circle around
the base of the cone. Cut out the circle and insert cone. Cover base of cone
with overlapping leaves of endive. Fasten endive to the plastic foam with
toothpick halves. Start at the outside edge of the base and work up. Cover
fully with greens to resemble Christmas tree.
Attach shrimp to tree with toothpicks. Combine all ingredients for cocktail
sauce and chill. Provide cocktail sauce for dipping.
