I found some large, cooked shrimp on sale at the grocery store the other day and decided to make some shrimp cocktails as appetizers. I have the bad habit of buying prepared cocktail sauce in a bottle and only using half of it, so the rest usually is out of date by the time I’m ready to use it again. To keep from wasting any cocktail sauce, I decided to make my own, since all of the ingredients needed are staples in my kitchen, except for fresh horseradish.
The great thing about this sauce, in addition to it being so fresh, is that you control the spiciness and tanginess with the amount of horseradish and lemon juice you use. Plus, you make only what you need. It’s so simple, but oh so good!