48 cooked medium shelled deveined shrimp with tails left on (about 1 lb/500 g)
1 can (348mL) Ocean Spray® Jellied Cranberry Sauce
1/2 cup (125mL) chili sauce
2 tbsp (30mL) finely chopped onion
2 tbsp (30mL) Worcestershire sauce
2 tbsp (30mL) red wine vinegar
1 tsp (5 mL) prepared horseradish
Combine all sauce ingredients in a medium saucepan. Bring to a boil on medium-high heat.
Reduce heat; simmer for 10 minutes or until onion is tender and sauce thickens slightly, stirring frequently.
Cool; refrigerate until cold.
Fill a large bowl with crushed ice; place bowl of cocktail sauce in centre of ice.
Arrange shrimp on ice around bowl of sauce.