D. Meat, Poultry, and Fish

Drain and chill the shrimp. Season with Cocktail Sauce or add to a curry or creole sauce. Cocktail Sauce: Blend and chill 1/4 c (60 ml) tomato sauce, 1/4 c (60 ml) chili sauce, 1 T (15 ml) grated horseradish. Yield: 1/2 c (120 ml).