2 pounds of shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 Cup Chili Sauce
1/2 cup ketchup
3 tablespoons horseradish
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce
Preheat oven to 400 degrees (F)
Peel shrimp leaving tails on
Place shrimp on a sheet pan with olive oil, salt, and pepper (spread them in a single
Roast for 8-10 minutes (until pink and firm)
Set aside and cool
Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as the dip
20 count shrimp $22 lb
30 count shrimp $18 lb
Call ahead to have your oder waiting so you dont have to.
We also offer curb side service if you do not want to come in.
101 N. 850 E.
Fowler IN 47944
Monday - Friday
10 am to 5 pm EST
10 am to 2 pm ESt
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