Friday Feast: Peel 'n Eat Shrimp with "Chain of Lakes" Cocktail Sauce

If you ever happen to be in Wisconsin, and on any Friday night, you must go to a Fish Fry! It is a deliciously deep-rooted tradition that has even bled over to the Illinois side of the border. Every neighborhood Church, VFW, bar or restaurant in town will hold the "best of the best" cod dinner for any newbie fish fry go-er!
Similar, my area is referred to as "The Chain of Lakes" and during the Summer, you can cruise the channels between the Lakes, dock your boat at a resturant and enjoy some mouth watering boiled Peel-n-Eat Shrimp. What makes the shrimp great, besides it's freshness, is the zestiness of the cocktail sauce. I like mine with a touch of sweet, so I bring you my version of a:


Chain of Lakes Cocktail Sauce

1/2tsp   Worcestershire Sauce
2Tb       Horseradish (less if you want to reduce the Zestiness)
2Tb       Brown Sugar
6 Tb      Ketchup
1/2        Fresh squeezed Lemon or 1/4 tsp of lemon juice

Mix all the ingredients together until blended, and refrigerate until cool. Enough sauce for 2 pounds of seafood.

And, just in case you need a quick Boiled Shrimp recipe for two pounds:
Heat approximately 8 Cups of water in a large pot and add:
1/4 Cup of Old Bay Seasoning
1 can of Beer
and black pepper to taste.
Once the pot is boiling, add shrimp and cook until pink.

Cheers!