Recipe by Jennifer Armentrout
- 1 lb. frozen cooked peeled jumbo shrimp, thawed
- 2 tbsp. fresh lemon juice
- 1 cup bottled cocktail sauce
- 2 tsp. sriracha, or more to taste
Pat shrimp dry. In medium bowl, toss shrimp with lemon juice and arrange on platter. In small bowl, mix cocktail sauce and 2 tsp. (or more) sriracha. Serve spicy cocktail sauce with shrimp.