“Merlion in the Mist” Shrimp Cocktail

Typified by his whimsical cuisine designed to relax heads of state, and President's, Executive Chef Marti Mongiello often terrorized leadership with his daring items served. Most in leadership avoided the potential "blast zone" and waited for his firing to occur each night, which never happened. It turns out that world leaders enjoy having fun, laughing and delighted in his creations. This recipe can also be viewed in FULL HD at Ingles Table, a regional grocery chain of 202 stores across six states at the external link provided.

Shopping List
36 Massive sized shrimp
32 Ounces Heinz chili sauce
12 Tbsp. prepared horseradish
2 Lemons, juiced – Zest lemon peel first – then squeeze
7 Drops hot sauce, J.L. Mcilhenney
1 Small bag dry ice

Instructions
In a small bowl, blend the chili sauce, horse- radish, lemon juice, and hot sauce. Place into ramekins and chill before serving. Boil off large sized shrimp and refresh in cold water. Do not de-vien shrimp before or after. Only remove shells. Generously place as many shrimp as possible, in a beautiful circular fashion, into the ramekins and chill until needed. Garnish with lemon zest all over the top of the ramekin. Advanced chefs and cooks can make lemon “curly cues” or “dragons” out of daikon slivers with cutters for super garnishes.

At the last second, get all of the water glasses lined up on the counter. Have the ramekins filled with cocktail sauce and shrimp lined up as well. Get the bag of dry ice out of the freezer that you bought earlier in the afternoon (do not buy it the day before - it will evaporate). Set it on the counter and put on a pair of lady latex gloves (thick). One person assembles the appetizers while the server/waiter brings them out to the dining room for your great dinner! Drop a small amount of dry ice into the water goblet and then it starts! DO NOT BE AFRAID. Put the ramekin on top of the glass and off it goes, harmless but fun and exciting!