1 (4 1/2 oz.) can shrimp
1 tablespoon lemon juice
Lettuce

Sauce:

2/3 cup chili sauce or tomato ketchup
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1/3 cup chopped celery

Drain shrimp. Cover with 1/2 cup cold water; add lemon juice. Refrigerate 2 hours or longer. Drain well; arrange in cocktail glasses on crisp lettuce. Combine sauce ingredients; serve over shrimp.

Serves 4.

Submitted by: Leslie Green