With juice and Worcestershire sauce.
From the box of L.R. from Winston-Salem, North Carolina.
Shrimp Cocktail Sauce
1 cup ketchup
1/2 cup horseradish
Juice of 2 lemons
1 Tablespoon Worcestershire Sauce
1 Tablespoon wine vinegar
Submerge freshly cooked fresh shrimp in above and serve as a cocktail. The above mixture is also excellent with lobster tails, crabmeat, etc. Also, as a tasty dip for grilled hot dogs (Hy-Grade’s “Ball Park” brand all meat franks).
2 lbs. A&P Fresh Shrimp. Cover shrimp with water. Add: 1 tablespoon pickling spices. When shrimp reaches boiling point, remove and chill under running cold water. Shuck, remove black line from each and chill thoroughly in bowl of ice cubes until serving time.