• 3/4 CUP CHILI SAUCE
  
• 1/3 CUP MINCED CELERY
  
• 1/3 CUP PIMIENTO STUFFED GREEN OLIVES
  
• 1 TBSP LEMON JUICE
  
• 1 TBSP HORSERADISH
  
• 1 TBSP WORCESTESHIRE SAUCE
  
• 1 TSP SMOKED SPANISH PAPRIKA
  
• 1 TSP GRATED LEMON ZEST
  
• 1 GARLIC CLOVE
  
• MINCED
  
• 1/4 TSP GROUND PEPPER
  
• 24 LARGE SHRIMP
  
• 1 TBSP OLIVE OIL
  
• 1 1/2 TSP SPANISH PAPARIKA
  
• 1/4 TSP SALT
  
• FRISEE OR CHICORY LETTUCE
  

2. GRILLED SHRIMP: PREHEAT GRILL PAN. IN A BOWL TOSS SHRIMP, OIL, PAPRIKA, AND SALT TO COAT SHRIMP. BRUSH GRILL PAN W/ OIL. GRILL SHRIMP FOR 2 MIN. PER SIDE.

3. PLACE SOME LETTUCE IN EACH SHOT GLASS. TOP EACH W/COCKTAIL SAUCE. PLACE SHRIMP ON THE EDGE OF EACH GLASS.