Cocktail sauce and Mary Rose sauce for dipping, see recipes below
Cocktail sauce
1 ½ cups ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
2 ½ tablespoons prepared horseradish (more to taste)
¼ teaspoon Tabasco sauce (more to taste)
1/8 teaspoon freshly ground black pepper
Marie Rose sauce
½ cup mayonnaise
½ cup ketchup
Lemon juice, to taste
Worcestershire sauce, to taste
Salt and pepper
Directions
Tree
Starting at the base of the cone and working up, cover the cone with overlapping leaves of kale. Fasten kale to the cone with toothpick halves. Cover fully with greens to resemble a Christmas tree. Use toothpicks to attach shrimp to the tree in loose spirals.
For flair, add a small red bow to the top of your tree. Serve with cocktail sauce.
The tree can be assembled several hours in advance. But be sure it is tightly wrapped in plastic to keep the shrimp from drying out. Refrigerate until ready to serve.
Cocktail sauce
In small bowl, combine catsup, lemon juice, Worcestershire, horseradish, Tabasco and pepper. Chill thoroughly. Refrigerate until ready to use.
Marie Rose sauce
Mix the mayonnaise and ketchup together in a small bowl. Add lemon juice and Worcestershire and season with salt and pepper to taste. Keeps refrigerated for up to two weeks.
