Three-Ingredient Cocktail Sauce
I've never liked the bottled cocktail sauces (too sweet, too salty, never spicy enough!), so I've been making my own for years.
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DIRECTIONS
- Scrape lime to get approximately 1 teaspoon of zest. You can use a grater, but a zester really yields the intense flavor and no bitterness. Zest the lime BEFORE you cut it.
- Pour catsup, horseradish, lime juice & lime zest into medium bowl.
- Stir thoroughly.
- Chill & serve with shrimp or other seafood.
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