I’ve got more frozen shrimp in stock than Forest Gump. Never tried it before, but why not have some for lunch? The cocktail sauce in the above photo is a seafood remonlade by Braswell and below, the preferred classic of 3 parts ketchup, 1 part horseradish, some fresh lemon juice, pinch of cayenne and 3-4 grinds of pepper corn.
BTW, why two different peppers? Black pepper works its heat on the front and tip of the tongue–and dissipates quickly; while cayenne works its heat in the back of the mouth and tongue and stays around awhile–a long while. Hence adding both peppers makes for a more complex sauce.
