2 tbsp. butter
3 tbsp. lemon juice
3/4 tsp. salt
1/4 tsp. liquid hot pepper seasoning
1 lb. raw shrimp, shelled and deveined
Chopped parsley

In family skillet, melt butter over low heat, about 2 minutes. Remove from heat and add lemon juice, salt, seasoning and shrimp, stirring until well combined. Cook, uncovered, over medium low heat for 7 minutes or just until shrimp turn pink. Stir occasionally.

Keep shrimp warm for serving and sprinkle with parsley or chives, if desired. Serve shrimp with seafood sauce. Makes 6 to 8 appetizer servings.

SEAFOOD SAUCE:

3/4 c. chili sauce or ketchup
2 tbsp. prepared horseradish, drained
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce

In mixing bowl, combine all sauce ingredients thoroughly. Refrigerate until chilled, covered. Stir once before serving.