Instructions: Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp.

Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).

In a food processor or blender, process horseradish, mayonnaise, pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.

Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce. Sprinkle with chopped chives.

This recipe yields 6 servings.

Description: "Red and green cocktail sauces make this appetizer both festive and tasty. One is spicy, the other milder."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.