SEAcuterie Board - Tony Chachere's

Ingredients

• 1 Pound Shrimp, Cooked, Cooled, Peeled
• 2 Cups Ketchup
• 2 Tablespoons Ground Horseradish
• 3 Tablespoons Worcestershire Sauce
• 1 Teaspoon Tony’s Original Creole Seasoning
• 1 Pound Shrimp, Uncooked and Peeled
• 1/2 Cup Tony’s 30-Minute Seafood Marinade (1/2 Cup Per Pound of Seafood)
• 4 Tablespoons Unsalted Butter
• Clear