Shrimp Cocktail - cooking recipe

Ingredients

24 to 36 shrimp
4 1/2 Tbsp. lemon juice
3/4 c. tomato catsup
1/2 tsp. A.1. sauce
2 Tbsp. finely chopped celery
horseradish
salt
3/4 tsp. finely chopped pickle

Preparation

Allow 4 large or 6 small shrimp to each person and season with 3/4 tablespoon lemon juice, 2 tablespoons tomato catsup, 5 drops A.1. sauce, 1/8 teaspoon finely chopped pickle.
Sprinkle with finely chopped celery and a few gratings of horseradish.
Salt to taste.
Chill thoroughly and serve in cocktail glasses.
Six servings.