- 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.
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