Prep
4 min
Total
10 min
Serves
2
INGREDIENTS
- 1 lb 8-12 count black tiger shrimp peeled and deveined
- 3 lemons sliced
- 1 cup gnarly head chardonnay
- 1 bunch fresh parsley
- 2 tablespoons freshly grated horseradish
- 5 splashes Worcestershire
- 1 zest and juice of lemon
- 1 splash gin
METHOD
- Place sliced lemons in a stockpot and cover with white wine. Bring up to a simmer.
- Place shrimp on veggie steamer and place over lemons. Cover the pot and steam for 6 minutes.
- Remove and place in the fridge to cool.
- In a small bowl, mix ketchup, horseradish, Worcestershire, lemon zest and juice. Chop parsley and toss into sauce finish with gin.
- Place in an old school champagne glass and refrigerate
- Plate in a large bowl with ice, parsley and cocktail sauce.