3 lbs. shrimp, fresh or frozen
2 qts. water
1/2 c. salt
4 lg. bunches curly endive
1 plastic foam cone, 2 1/2 ft. high
1 plastic foam square, 12 x 12 x 1 inch
Cocktail sauce

Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes or until shrimp are pink and tender. Drain. Peel shrimp leaving the last section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill. Place cone in the center of the plastic foam square and draw a circle around the base of the cone. Cut out the circle and insert cone. Cover base of cone with overlapping leaves of endive. Fasten endive to the plastic foam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with greens to resemble Christmas tree. Attach shrimp to tree with toothpicks. Provide cocktail sauce for dunking.

Serves 12.

COCKTAIL SAUCE:

1 1/2 c. catsup
1 tbsp. lemon juice
1 tbsp. worcestershire sauce
2 tbsp. horseradish
1 1/2 tsp. sugar
Generous dash red hot sauce
Salt and pepper to taste

Combine all ingredients and chill.