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Shrimp Cocktail Beverage

Serves: 25

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   2 46-ounce cans tomato juice
   1 1/2 cups ketchup
   1 cup celery chopped fine
   3 tablespoons sugar
   2 4 1/2-ounce cans shrimp broken, cleaned, and drained
   3 tablespoons worcestershire sauce
   2 tablespoons horseradish
   1 lemon juiced
   1/2 teaspoon salt
   1/2 teaspoon garlic salt


Mix ingredients together in gallon container. Refrigerate several hours or overnight. Serve cold. Makes 25 half-cup servings.

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