Cocktail sauce for shrimp

Ingredients for 4 servings:

• 150 g mayonnaise
• 6 tbsp tomato ketchup
• 3 tsp brandy (to taste)
• 2 dashes of Tabasco
• 1 bunch of dill
• 2 tsp horseradish (grated; from the jar)
• some salt and pepper, white
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 head of iceberg lettuce
• 2 lemons (for decoration)
• 400 g shrimp(s), ready to cook
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For all ‘fishheads’

Sort and wash the lettuce and immediately spin it dry in a salad spinner. Squeeze 1 lemon (for 2 tablespoons of juice), wash 2 lemons and cut them into wafer-thin slices (for garnish). Mix the mayonnaise with the ketchup. Always use more ketchup than mayonnaise to give the sauce a nice color and a little sweetness to counteract the spiciness. Now add the brandy to taste, along with a few dashes of Tabasco and Worcestershire sauce. Then stir in 1 tablespoon of horseradish and season to taste. Add another 1-2 tablespoons of horseradish to taste. Not too much; that would make it too spicy, and you don’t want it to overpower the flavor. Mix everything together well and season to taste with 1-2 tablespoons of lemon juice and a little salt and white pepper. Pat the shrimp dry with kitchen paper and fry briefly on both sides in a little heated olive oil in a pan (about 1-1/2 minutes). Arrange the finely shredded iceberg lettuce on a long, attractive platter, scatter the shrimp on top, and drizzle with the cocktail sauce (do not drown). Arrange the thin lemon slices decoratively on top, placing a sprig of dill on each lemon slice. This is a typical ’80s dish served in every 5-star restaurant or hotel. Easy to prepare and delicious!