Shrimp Shooters

Cocktail Sauce:

¾ c. chili sauce

1/3 c. minces celery

1/3 c. pimiento-stuffed green olives, finely chopped

1 T. lemon juice

1 T. prepared horseradish

1 T. Worcestershire sauce

1 tsp. smokes Spanish paprika

1 t. lemon zest

1 clove garlic, pushed through a press

¼ t. freshly ground pepper

Directions:

In a bowl, combine all ingredients.

Cover and refrigerate.

Grilled Shrimp:

24 large shrimp

1 T. olive oil

1½ t. smoked Spanish paprika

¼ t. salt

Frisée or chicory

Directions:

Preheat grill pan.

In a bowl, toss shrimp, oil, paprika, and salt to coat shrimp.

Brush grill pan with oil.

Grill shrimp 2 minutes per side.

Assemble:

Place Frisée in each shot glass.

Top each with cocktail sauce.

Place shrimp on edge of each glass.

Yield: 8 servings (3 per person)