- 1 11-ounce jar cocktail sauce
- 1 celery heart, ribs and leaves finely minced
- 32 large, cooked shrimp
- 1 lemon or lime, cut into 8 wedges
In a bowl, combine the cocktail sauce and the chopped celery.
Divide the mixture between 8 martini glasses then hang 3 shrimp off the rim of each glass. Cut a small slice into the middle of each lemon wedge and hang one on each glass.