1/4 cup butter
1 garlic clove, minced
1 tsp dill weed
1 lb shrimp, cleaned
1 cup catsup
1/4 cup sauterine - sweet white wine
3 Tbsp fresh parsley, finely chopped (flat leaf)
or 1/2 tsp dried parsley flakes
Prepared horseradish (opt)
Melt butter in skillet or chafing dish. Add garlic and dill weed. Cook several minutes. Add shrimp and cook (5-10 minutes). Watch carefully to avoid overcooking the shrimp. Salt to taste.
Combine and chill catsup, sauterne and parsley; chill for several hours. Add horseradish, to taste, if desired. Use as a dip for the hot shrimp.