2 lbs. raw shrimp
1 cup ketchup
1 (5-oz.) jar prepared horseradish, preferably Zatarain’s
1 (5-oz.) jar Creole mustard, preferably Zatarain’s
¼ cup olive oil
1 small onion, peeled and sliced into rings (optional)
Cook shrimp 3 to 4 minutes in boiling, salted water, until just pink. Drain and let stand until cool enough to handle. Peel shrimp, leaving tails on.
Combine ketchup, horseradish, mustard, olive oil and onion if using. Mix gently with the shrimp. Refrigerate overnight.
Remove shrimp and arrange in a bowl. Serve with the marinade.
Makes six to eight appetizer servings.
— Charlotte Observer