1 1/2 lbs. fresh lg. shrimp

Boil shrimp in 1 1/2 quart saucepan, for 3 minutes. Shell shrimp and remove black veins. Chill for 1/2 hour.

SAUCE:

3/4 c. chili sauce
3-4 tbsp. lemon juice
2 tbsp. horseradish
2 tsp. Worcestershire sauce
1/2 tsp. grated onion

Combine all ingredients, mix well and chill for 1/2 hour. Makes 1 1/4 cups. Place shrimp on leaves of lettuce and serve with sauce. Serves 6.