Holiday Shrimp Wreath with Cocktail Dip

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Prep 25 min
Total 25 min
Servings 10

In less than half an hour, you can put together an elegant appetizer for any holiday party.

By Betty Crocker Kitchens

Updated December 11, 2009

Ingredients

Green or clear plastic wrap
1

floral foam wreath form, 10 inches in diameter and about 2 inches thick
1

head curly endive, bibb or leaf lettuce
1 1/2

lb extra-large cooked tail-on shrimp (about 40 shrimp), thawed if frozen
2

tablespoons lemon juice
1

teaspoon seafood seasoning
1

cup cocktail sauce
1/2

cup finely chopped seeded peeled cucumber
1/2

teaspoon grated lemon peel

Steps

1

Cut four 18-inch-long sheets of plastic wrap; fold in half lengthwise. Cover wreath with plastic wrap by pulling wrap through center and around wreath, overlapping plastic to cover wreath completely. Place on serving plate. Cover wreath with lettuce leaves.
2

In large bowl, toss shrimp, lemon juice and seafood seasoning. Arrange shrimp on wreath, using the natural curve of the shrimp to cover the outside edge of the wreath.
3

In small bowl, mix remaining ingredients; spoon into serving bowl. Place bowl of sauce in middle of wreath for dipping. Cover and refrigerate until serving.

Make the wreath and sauce up to 3 hours before serving to avoid the last-minute party-time crunch.
To take to a party, tightly wrap plastic wrap around the finished wreath on the serving plate to keep everything in place. Add the bowl of dip when you arrive.

Nutrition Facts

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 5

% Daily Value

Total Fat: 1/2g; 1%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 90mg; 29%
Sodium: 490mg; 20%
Potassium: 260mg; 7%
Total Carbohydrate: 8g; 3%
Dietary Fiber 0g 0% Sugars 7g
Protein: 10g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 15%; 15%
Calcium: 2%; 2%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;