Dragon Claws with Blood Sauce

Dragon Claws with Blood Sauce

Ingredients

• 10 cups water
• 1 teaspoon salt
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup ketchup
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 4 teaspoons prepared horseradish
• 1/4 teaspoon Worcestershire sauce
• 1/8 to 1/4 teaspoon hot pepper sauce
• Lemon wedges, optional

Directions

1. In a large saucepan, combine water and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 2-3 minutes or until shrimp turn pink, stirring occasionally. Drain. Cool in ice water; drain. Refrigerate until serving. 

2. Meanwhile, in a small bowl, combine the ketchup, lemon juice, peel, horseradish, Worcestershire sauce and pepper sauce. On a serving platter, arrange shrimp in groups of three to resemble dragon claws. Serve with sauce; garnish with lemon wedges if desired. Yield: 6 servings (1-1/4 cups sauce).