Kenny's Cocktail Sauce

1 (32-oz.) bottle ketchup
1 Tbsp. Tabasco sauce (or to taste)
3 Tbsp. Worcestershire sauce
1 jar French's horseradish
Juice of 1/2 lemon (or to taste)
1 finely chopped onion (sautéed in small amount of
   butter or olive oil) (optional)

 Mix all together to incorporate well.  Serve immediately or refrigerate.

Kenny perfected this sauce while working at places on St. George Island where part of his job as bartender was shucking and serving oysters on the half shell.  He was so fast, he eventually entered and won the oyster shucking contest at the Seafood Festival in Apalachicola.  He and Donald went to Maryland to the national oyster shucking contest where Kenny came in third.  They had a great time.  One of Kenny’s contributions to holiday dinners is often a big container of this cocktail sauce and an ice chest full of select oysters, iced down and ready to shuck.