1 green onion, finely chopped
2 T. olive oil
2 T. fresh lemon juice
2 T. prepared horseradish
2 T. ketchup
1 T. finely chopped chives
1 t. Tabasco sauce
1 1 clove garlic, minced
1 t. Dijon mustard
Salt to taste
2 lbs. medium shrimp, cooked, peeled and deveined
Combine all ingredients except shrimp in large bowl. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Transfer shrimp mixture to serving bowl and serve with toothpicks.
Makes 30-40 shrimp
After these sat a while, I didn't think they were spicy enough so I added some red pepper flakes.
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