1 clove garlic, minced
1 green onion, finely chopped
1 tablespoon finely chopped chives
2 tablespoon olive oil
2 tablespoon fresh lemon juice
1 teaspoon Tabasco pepper sauce
2 tablespoon ketchup
2 tablespoon prepared horseradish
1 teaspoon Dijon mustard
salt to taste
2 pounds medium shrimp, cooked, peeled, and deveined

In a large bowl, combine all ingredients, adding shrimp last. Cover and refrigerate 4-6 hours or overnight. Remove to serving bowl and serve with toothpicks.

Makes 8 Servings
Serving Size: 4 ounces