Beazell's Cook Book

Beazell's Cocktail Sauce by Ricky Prado

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2 green onions minced fine
1 tsp garlic powder
2 tsp dry mustard
1 Tbsp. chili powder
2 Tbsp. horseradish sauce
1/3 - 1/2 cup ketchup
1 Tbsp. cane syrup
juice of 1/2 lemon
Beazell's according to taste (2 tsp for me)
 
Thoroughly combine the above ingredients and put in the ice box for a couple of hours to let the flavours blend. The sharpness of the onion and the horseradish and the sweetness of the cane syrup make this a lovely condiment for your next shrimp cocktail. Enjoy!

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