Shrimp Cocktail Spanish-Style – The Classic 80s Summer Recipe is Back

Ingredients

• 600g (21 oz.) cooked whole shrimp
• Lettuce leaves, shredded
• 3-4 small pink radishes, thinly sliced
• 100g (3.5 oz.) shredded purple cabbage
• 1 tbsp capers
• ½ tsp sweet Spanish paprika for dusting
• 1 cup mayonnaise
• 1 tbsp Pedro Ximénez sherry
• 1 large hard-boiled egg, diced
• ½ tsp caper juice
• 1 tbsp fresh parsley, finely chopped
• Salt and pepper to taste
• ½ tsp horseradish (optional)
• Splash of Tabasco sauce (optional)
• 1 tbsp tomato ketchup (optional)
• ½ tsp Worcestershire sauce (optional)