1 lb. med. shrimp
2 c. water
1 tsp. salt
1/3 c. chili sauce
1/3 c. ketchup
2 tsp. white horseradish
1 1/2 tsp. lemon juice
1/8 tsp. lemon pepper
6 lettuce leaves
1 lemon for garnish

1. Shell and devein shrimp. In saucepan over high heat, heat water and salt to boiling. Add shrimp, heat again to boiling. Reduce heat. Cook 1 minute until shrimp turn pink. Drain.

2. In small bowl mix chili sauce, ketchup, horseradish, lemon juice and lemon pepper. Cover shrimp and sauce. Chill 1 hour.

3. Cut lettuce into six wedges. Arrange lettuce leaves on plates. Add shrimp. Spoon sauce over shrimp. Garnish with lemon. 90 calories per serving.